Lighten this Potato Gratin recipe?

[BlueMoose]

Hi! I saw this recipe the other night for the Ultimate Potato Gratin and it looks sooooo good!
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22599,00.html

What do you think would be the best way to lighten it (mostly in terms of the cream)? Fat free half and half? Some milk and some heavy cream? Thanks for any suggestions!

[Molli526]

I can't help, but just wanted to say it is nice to see you :)

[wyopatti]

There was a recipe very similar to this in one of the Eating Well magazines within the last year. I'll look to see if I can find it if you don't subscribe to Eating Well. It was yummy!

[wyopatti]

Savoy Cabbage & Potato Gratin With Sage (Eating Well, Fall 2002)

1 pound German Butterball or Yukon Gold potatoes
1-1/2 pounds Savoy or other green cabbage
1 T. butter
1 T. olive oil
3 T. chopped fresh sage
1 clove garlic, minced
1/2 t. salt, or to taste
Freshly ground pepper to taste
3 large eggs
1/3 cup all purpose flour
1-1/3 cups 1% milk
1/2 cup freshly grated Parmesan Cheese

Preheat oven to 350 deg. Coat a gratin dish (about 8x12 inches)with cooking spray.

Bring a large pot of lightly salted water to a boil; meanwhile, peel potatoes and slice 1/4 thin thick; quarter cabbage and slice into 1 inch wide ribbons.

Add the potatoes to the boiling water and cook until nearly tender, about six minutes. With a slotted spoon, scoop potatoes into a colander. Add the cabbage to the water and cook for five minutes. (The water need not return to a boil.) Drain cabbage, rinse under cold water, then twist in a kitchen towel to remove excess moisture. Place the cabbage and potatoes in a bowl.

Heat butter, oil and sage in a small skillet over low heat until the butter has melted. Add garlic and cook, stirring, until softened, but not browned, about 1 minute. Pour over the cabbage and potatoes. Season with salt and pepper; toss well. Transfer to the prepared gratin dish, distributing the vegetables evenly.

Whisk eggs and flour in a medium bowl until smooth. Gradually whisk in milk. Stir in Parmesan. Pour mixture over the vegetables.

Bake the gratin until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes before serving.

236 calories; 10 g total fat (4 g sat, 4 g mono); 118 mg cholesterol; 27 g carbohydrate; 11 g protein; 4 g fiber, 404 mg sodium.

[BlueMoose]

Thanks for posting that recipe. I think I'll try the Tyler recipe using more milk, like in the Eating Well recipe. I'll also cut back on the parmesan. I think it sounds so yummy, though!