Gaby
Because they’re low in protein, potatoes are a good choice for people with gout. These tubers can also benefit joints and cartilage. Potatoes are rich in B vitamins, vitamin C, magnesium, silicon, zinc, and phosphorus, and most importantly they are a concentrated source of potassium—a vital element that helps conduct 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; onion – 1; 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 they soften.
Lightly grease the bottom and sides of a heatproof dish that is at least 5 cm deep. Layer half of the sliced potatoes on the bottom. If the potatoes have their skins on, wash them thoroughly beforehand.
Top the potatoes with half of the onion mixture and half of the grated hard cheese (the original recipe uses Swiss cheese). Repeat the layers of potatoes and onion, reserving the remaining cheese for the top.
Pour the chicken broth over the vegetables, cover the dish with foil, and bake for 50 minutes in an oven preheated to 200 ºC.
When the potatoes are tender, mix the remaining grated cheese with the breadcrumbs and sprinkle this mixture evenly over the gratin. Bake uncovered 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 with sour cream or mayonnaise.
