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WW Recipe of the Day: Potato Gratin Made Lighter
While I’ve never been interested in fashion or cars or decorating, I’ve been fascinated by food and cooking for as long as I can remember. It’s kitchen shops, not boutiques, that make my heart flutter. Give me Le Creuset over Louboutin any day.
So, when the makers of Magimix (by Robot-Coupe) food processors asked if I’d be interested in receiving one to test, I jumped at the opportunity.
While I don’t believe fancy kitchen tools are necessary for home cooking, they can make the process easier and a lot more fun. And when something is fun and easy we are apt to do it more. I believe that cooking is essential for getting healthy and losing weight so anything we can do to make it easier and more fun is a worthy investment.
For this review, I tested the Magimix 5200 XL 16-Cup Food Processor, available in the United States exclusively at Williams-Sonoma. (12-Cup and 14-Cup models are also available.)
Before breaking this beauty out of the box and putting it to work, I watched an informative video to get acquainted:
Then I did some research on the Williams-Sonoma website and learned that, “Robot-Coupe, the French company that developed the first food processor (affiliate link), applies the technology of its commercial models to this high-performance processor for home use. This versatile machine includes many components and accessories for a wide variety of uses.”
- Extremely powerful, extra-quiet motor.
- Trio of work bowls allows you to carry out multiple tasks in rapid succession, without stopping to wash a bowl.
- Small bowl (affiliate link) is perfect for mincing herbs, chopping nuts or blending a sauce.
- Medium bowl is ideal for slicing and grating.
- Large bowl handles prep jobs like mixing batters, kneading dough and slicing a large batch of vegetables.
- Motor automatically adjusts power and speed to suit job at hand.
- Razor-sharp Sabatier stainless-steel blades and stainless-steel discs, strong enough for a variety of tasks including crushing ice.
- Extra-large feed tube eliminates need to precut most ingredients.
Magimix by Robot-Coupe Food Processors are all handmade in France and feature a 30-year warranty. They can be found in more than 60 countries and are known worldwide as an indisputable kitchen essential, favored by culinary schools, food writers, dedicated home cooks and top chefs, including Jamie Oliver.
As serendipity would have it, this weekend while scanning his list of Essential Kitchen Equipment in, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (affiliate link), I was delighted to read, “to this day I haven’t found anything more efficient or with better guarantees than Magimix.”
As an American home cook unfamiliar with Magimix, this was just the kind of credible reference I was looking for. So thank you, Jamie.
My Recipe for a Healthy Potato Gratin
After watching preparation of the potato gratin in the Magimix demonstration video, I couldn’t get it off my mind. Traditional potato gratin made with sliced potatoes, cream, egg and cheese is delicious every once in a while.
But these days I prefer my food a little less rich and heavy. So, I thought it would be fun to make a healthy and lightened up potato gratin for this review.
Instead of cream, eggs and Gruyere, I substituted a creamy cauliflower sauce based on one from Pinch of Yum.
For more delicious recipes using healthier creamy cauliflower sauce, check out The Creamy Cauliflower Sauce Cookbook by Pinch of Yum.
I used the Magimix to slice the potatoes in seconds, grate a small chunk of Parmesan and puree the creamy cauliflower sauce to silky perfection. This one simple, elegant, powerful tool did it all quietly and effortlessly.
How did my enlightened potato gratin turn out?
Wonderful. Creamy, tender and satisfying without being heavy, just as I had hoped. I love when I can satisfy a craving by recreating a dish with fewer calories and fat grams, leaving me free to enjoy more of my favorite things, like a glass of wine with dinner and the occasional bite (or two or three or four) of dessert.
How Many Calories and Points in this Potato Gratin?
According to my calculations, each serving has 167 calories and:
6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
I look forward to using the Magimix again to make this potato gratin. And I’ve got several ways I want to try out the creamy cauliflower sauce. If you are in the market for a high end food processor (affiliate link) you owe it to yourself to check out Magimix. Enjoy!
If you’ve made this healthyish potato gratin, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light & Healthy Potato Gratin Recipe
Ingredients
- 3 cups water or broth or a combination (I used half water and half broth)
- 3 cups cauliflower florets
- 1 tablespoon butter
- 4 cloves garlic, minced (I used jarred)
- 3/4 cup milk (more to taste)
- 2 ounces Parmesan cheese, grated (divided)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 3 medium russet potatoes (about 2 pounds, peeled and thinly sliced)
Instructions
- Preheat oven to 350F degrees. Grease an 8-inch or 9-inch square baking pan (affiliate link) and set it aside.
- Bring the water or vegetable broth (affiliate link) to a boil in a large saucepan. Add the cauliflower and cook, covered, for 10 to 12 minutes or until cauliflower is fork tender. Remove from the heat but DO NOT drain.
- While the cauliflower is cooking saute the minced garlic with the butter in a small nonstick skillet over low heat. Cook for 2 to 3 minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Puree the creamy cauliflower sauce. Use a slotted spoon to transfer the cauliflower pieces to the food processor. Add 1/2 cup cooking liquid, sauteed garlic/butter, salt, pepper, and milk and half the cheese. Process for for several minutes until the sauce is very smooth, adding more milk to achieve a pourable consistency. Dump any remaining liquid from the pot you used to cook the cauliflower in. Pour the sauce back into the pan and set aside. (You should have about 2-1/2 cups of sauce.)
- Slice the potatoes thinly and add them to the pot of creamy cauliflower sauce. Stir to combine. Scrape the potato mixture into the prepared baking dish and spread it out evenly. Sprinkle with the remaining grated Parmesan.
- Bake until the top is golden and the potatoes are tender when pierced with a fork, about 1 hour. Remove from the oven and divide into 6 even portions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW Friendly Potato Recipes
- Baked Potato with Salsa and Cottage Cheese
- WW Friendly Chicken Potato Salad
- Oven-Baked Sausage, Peppers, Onions and Potatoes
- Roasted Rosemary Potatoes
Disclosure: I received a Magimix 16-cup Food Processor to facilitate this review.
Using Magimix probably allows to get a airy mixture, doesn’t it? A great idea to keep in mind for any gratin !