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Balsamic Potato Gratin

Any flavourful cheese will work with this recipe. We happen to like Garden Vegetable Monterey Jack, but Fontina or Gruyere are also wonderful.

Course Side Dish
Cuisine American, Canadian, Italian, Mediterranean
Keyword baby potatoes, Balsamic Vinegar, Garden Vegetable Monterey Jack Cheese, Garlic, Thyme

Ingredients

  • 1 lb. (454 gr) potatoes thinly sliced, skin on 60 CHO
  • 1 TBSP soft butter 0 CHO
  • 2 TBSP Balsamic Vinegar (6 CHO/TBSP) 12 CHO
  • 2 TBSP olive oil 0 CHO
  • ¼ tsp. garlic, minced 0 CHO
  • ½ tsp. dried thyme or 1 TBSP fresh rosemary, chopped 0 CHO
  • ¼ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 2 cups (140 gr) Garden Vegetable Monterey Jack Cheese, grated 4 CHO

TOTAL CHO 76 CHO

  • TOTAL WEIGHT 531 GRAMS
  • 76 CHO DIVIDED BY 531 GRAMS = .143 CHO/GRAM
  • ½ CUP = 75 GRAMS (.143 CHO x 75 GRAMS) 10.7 CHO/1/2 CUP
  • 1 CUP = 150 GRAMS (.143 CHO x 150 GRAMS) 21.4 CHO/1 CUP

Instructions

  1. Pre heat oven to 375.
  2. Grease a medium sized baking dish with the soft butter.
  3. Grate cheese and set aside.
  4. Thinly slice potatoes with a sharp knife or mandolin.
  5. Whisk the Balsamic Vinegar, olive oil, salt, pepper, garlic and herb of your choice.
  6. Place half the potatoes in the dish and sprinkle with half the Balsamic mixture.
  7. Repeat with the remining potatoes and Balsamic.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil, spread cheese on top and continue to cook for 15 more minutes. The top should be crispy, and potatoes cooked through.
  10. *Cooking time may depend on how thick or thin the potatoes are cut.