Although you won’t find any butter, cream or high-fat cheese in this dish, the flavor was not sacrificed. I made what I think are wise choices…there’s only one potato (the rest is vegetables) and the Italian cheeses are low(er ) in fat and were used sparingly so I feel justified in calling this a “low-calorie gratin”.
Gratin (pronounced: [gʁa.tɛ̃]) is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. (Source: Wikipedia)
| Low Calorie Italian Gratin with Fennel, Leek, Zucchini + Potato |
Serves 2 healthy portions or 3-4 smaller ones.
Like all FOODalogue recipes, quantities are approximate and just suggested ratios to be adjusted to your tastes and appetite.
I served this with salmon which had been topped with pesto and it was a heavenly combination!
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Fennel is something I have only learned to love ian the last year or so. This is a wicked combination Joan! What’s not to love!!
Thanks, Val…it really was good and I don’t feel guilty!
Look at you, using potatoes! Yep, this looks flavorful. I love a gratin, and using panko is my #1 favorite choice of topping. I’d have seconds, without the guilt. No problemo.
Foodiewife recently posted..Fig-Prosciutto Pizza (The Pioneer Woman)
Hah…you remembered my potato phobia. I’m over it.
mmmmm this is making my mouth water like crazy. Love the fennel – and I bet that goes perfectly with fish.
Sounds divine Joan. I can feel fall in the air with this dish. Although not banned from my kitchen, butter and cream have taken a back seat for a while and our waistlines have been grateful. I love that you’ve used a leek, an underused ingredient in our cuisine here.
Sam
My Carolina Kitchen recently posted..Sweet Bell Peppers with Vinegar and Oregano
Leek was certainly under-used in my kitchen until recently. Now I love what it does to dishes and prefer it over onions.
A lot of people are not familiar with fennel which is a pity because it is such a flavorful vegetable. Also leek used quite a lot in French cooking is often on our table. This combination sounds wonderful and pairs well with fish or chicken, pork. Will have to try it.
Patricia Durr recently posted..Marky’s – International Food Emporium
…and that’s what blogging is all about, to learn and, perhaps, teach. Thanks!
Of course I am guilty of never feeling guilty about food. But I love it even more when things are made sensible with out taste sacrifices. Who wouldn’t? GREG
You are making me hungry for this kind of food plus the salmon. I like some lower calorie choices that look sensational.
Wise choices, great taste – irresistable!
I would put fennel in everything. This is a great combination and you are right you did not skimp on flavors. The salmon looks really good topped with that fabuloso pesto.
norma recently posted..Piñón – Puerto Rican Lasagna
I love all the ingredients (strange?) and since my system rejects all sorts of creams, you can invite me for dinner!!
Cristina, from Buenos Aires to Paris recently posted..Oh Beautiful ! (Part II) Yes, I was in Napa Valley……Quince in Red Wine, Panna Cotta and Cornmeal (Polenta) Biscotti
Yum!!! I too often make gratins with no cream/butter! Just breadcrumbs and Parmigiano and a little extra virgin olive oil. When you have such gorgeous fresh veggies, you don;t really need much else, do you!
))) Great job!
This will be a perfect side for Thanksgivng.
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