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Potato au gratain with lentils

This got to be my families favorite dinner. Even my “I don’t like potatoes” child loved it and who happily announced “she ate a lot” when I arrived in the evening. I love potato gratin but feel I need some nutritional accessories like a lentil tomato sauce to be a complete meal. The result is a flavorful and creamy dish. The cream is actually a white sauce making this dish low fat.

Lentils Au gratin, serving 4
Red sauce:
1 yellow onion
1 can stewed tomatoes with Italian herbs
I garlic clove
1 tsp paprika powder
salt & pepper to taste
3/4 cup red lentils, washed
3/4 cup water
Place everything in a large pot and bring to a boil on high heat. Cook on medium heat for about 15 minutes or until lentils are soft.
White sauce:
1 TBS margarine
1 TBS all-purpose flour
1,5 cup almond milk
salt & pepper to taste
Melt margarine in a pot on medium heat. Add flour and blend well but fast, add milk little at the time until all the flour/margarine mix is completely dissolved. Bring to a boil while stirring and keep stirring while boil the sauce for about 1 minute and then add salt and pepper. Set aside.
To assemble the gratin:
Red sauce
White sauce
6 russet potatoes, peeled and sliced
1 cup non-dairy cheese, grated. I used Daily cheese which is non-dairy, soy-free and grated
Preheat oven for F450
Layer a large Pyrex mold with potatoes, the pour half of the red sauce in a neat layer, add white sauce in a layer and sprinkle cheese. Repeat and let top layer be potatoes. Press top player down a little before placing it in oven to get some of the sauce on top. Cook in oven for about 40 minutes or until potatoes and completely soft. Enjoy with some steamed vegetables and a nice green salad.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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