Gratin Potatoes | Cook for Your Life
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Gratin Potatoes

Rated 4.4 out of 5
4.4 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

In Paris, gratin potatoes are so often served with grilled or roasted meats. They, of course, were baked with cream, but thisis lighter version with less fat. It uses whole milk and really is...


  • 10 to 12 small Yukon gold or Russet potatoes, peeled and sliced into ⅓-inch rounds
  • 2 cups whole milk
  • ½ teaspoon nutmeg, freshly grated
  • Salt to taste
  • 2 cups Gruyere cheese, grated
  • ⅓ cup breadcrumbs
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Nutrition Facts


305 cals


9 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


45 g


4 g


3 g


13 g


675 mg


  1. Layer the potatoes in a buttered gratin or casserole dish.
  2. Heat the milk in a small saucepan with the nutmeg and a generous pinch of salt. When it begins to boil, pour over the potatoes.The liquid should not cover the potatoes but should come about 2/3 the way up the sides.
  3. Sprinkle the potatoes with the cheese and then with the breadcrumbs. Place the gratin dish on a baking sheet and bake for 35 to 40 minutes or until the potatoes are soft and the top is well browned.

Chef Tips

If on a special occasion and want to go the whole hog, or get some extra calories, substitute the whole milk for whipping cream.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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