Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Between all the dessert dishes I like to throw in something savory. I found this cute baking tray at a local store and since the moment I bought it, all I could think about was potato gratin. We ate that a lot back home when I was a kid and I cannot remember the last time I had it. Of course the original was made with heavy cream and lots of cheese but I tried to find a balance between what I wanted it to be and what it should be in the end, so I made a little compromise to still have some of the cheese. Remember, it is not about never indulging in anything, but to make a compromise. Enjoy!
Recipe makes 2 servings
Time: 40 minutes
2 medium sized White Potatoes
1 cup Broth (veggie or chicken)
1/2 scoop TRU Unflavored Protein
4 tbsp Sour Cream
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Nutmeg
1/8 tsp Sea Salt
1/2 cup Cheese
1) Preheat oven to 400F.
2) Slice potatoes thin and layer in baking dish.
3) Mix all other ingredients in a saucepan and whisk until well combined. Bring to a boil and cook with constant stirring until it thickens slightly.
4) Pour over potatoes, sprinkle cheese on top and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes. You can finish it off with a few minutes on broil to brown the cheese if needed.
5) Let cool for a few minutes before serving.
1 serving :
20.7 g protein
28.2 g carbs