Gaby
The minimal protein content makes potatoes a great culinary choice for those with gout. These tubers are beneficial for joints and cartilage. Potatoes are rich in B vitamins, vitamin C, magnesium, silicon, zinc, and phosphorus, but most importantly, they are a concentrated source of potassium—a vital element responsible for conducting electrical impulses in cells, which is essential for nerve and muscle function (a potassium deficiency can lead to heart failure). The highest potassium content is found in baked potatoes.
Ingredients: red-skinned potatoes – 1 kg, butter – 40 g, leek – 1 piece, onion – 1 piece, hard cheese – 200 g, chicken broth – 250 ml, fresh breadcrumbs – 2 cups.
In a skillet, melt the butter and add the chopped onion and leek. Sauté the vegetables over low heat for a few minutes until softened.
Lightly grease the bottom and sides of a heatproof dish that is at least 5 cm deep. Layer half of the sliced potatoes at the bottom. If using potatoes with skin, be sure to wash them thoroughly beforehand.
The next layers consist of half of the onion mixture and half of the grated hard cheese (Swiss cheese is used in the original recipe). Repeat the layers of potatoes and onions, reserving the remaining cheese for the top layer.
Pour the chicken broth over the vegetables, cover the dish with foil, and bake for 50 minutes in an oven preheated to 200 ºC.
Once the potatoes are tender, mix the remaining grated cheese with the breadcrumbs and evenly sprinkle this mixture over the gratin. Without covering, continue baking for another 10 minutes until a golden crust forms.
Life Hack
In the classic French gratin dauphinois, potatoes are baked in a creamy sauce. Instead of broth, use heavy cream or milk (200 g for every 1 kg of potatoes). Do not substitute these essential ingredients with sour cream or mayonnaise.
