The NYT recently published a clever recipe for olive oil bechamel that I was really interested in trying. A traditional bechamel is rich and heavy, so not exactly great for Summer weather. The olive oil bechamel recipe in the NYT is super simple and low fat (1/4 cup is only 84 calories and 5 grams of fat), but you can make it even healthier, and dare I say it...tastier, by replacing the milk with original soy milk.
I came up with a simple Potato, Artichoke & Leek Gratin that uses the olive oil bechamel and it turned out beautifully. The gratin had a crusty top and you could really taste the vegetables in a way that just doesn't happen with a regular bechamel. It was surprisingly light and rich at the same time (making it perfect for Summer vegetables) and we kept feeling like we were being decadent in eating it, even though we knew better. Perfect with a simply prepared meat or fish and green salad with a homemade herb vinaigrette.
If you love gratins but not the calories, I really encourage you to try a variation of this. This recipe has no dairy, btw, so it's great for vegans and vegetarians. Let me know how it turns out.
PROVENCAL-STYLE POTATO, ARTICHOKE & LEEK GRATIN WITH OLIVE OIL & SOY MILK BECHAMEL
Olive Oil Bechamel (variation of NYT's recipe)--makes 1 1/2 cups
* 2 tablespoons extra virgin olive oil
* 2 tablespoons finely chopped shallot or onion (optional)
* 3 tablespoons flour
* 2 cups original soy milk, cold or at room temperature (I used Edensoy. Make sure it is original flavor and not vanilla!)
* salt and pepper to taste -- You will probably need to use a bit more salt than usual to counter the natural sweetness of the soy milk. Make sure you start with a little salt and add more as you taste.
* dash of nutmeg (optional)
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, if you are using it and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Not necessary, but if you want, you can strain while hot into a heatproof bowl or a Pyrex measuring cup.
Gratin
* Approx 6 Red potatoes or other low to medium starch potato, sliced thinly (enough to cover the bottom of whatever gratin dish you are using)
* 1 large can of good quality artichokes, rinsed, dried, and sliced or of course you can use frozen or fresh
* 2-3 leeks, rinsed and sliced
* salt and pepper to taste
* two teaspoons chopped, fresh thyme
* finely chopped parsley
* panko or fine bread crumbs
Heat oven to 400 degrees. Use small amount of olive oil to oil the bottom of a large gratin dish. Layer potatoes in a traditional gratin pattern with each slice partly covering the next in a circular pattern until the entire bottom of the dish is covered.
Saute sliced leeks in a pan with olive oil for a few minutes on medium high. Add salt, pepper, and half of the thyme to the leeks. Add artichokes, salt, pepper, and the rest of the thyme to the vegetables. Saute a few minutes more. Taste to make sure it is well seasoned. Layer leek and artichoke mixture on top of potatoes and spread to make a second layer.
At this point, make the bechamel (this takes about 10 minutes). Pour finished bechamel on top of the vegetables. Sprinkle top with bread crumbs and drizzle olive oil on top. Bake for about 30-40 minutes. Broil if you want to make the top extra golden brown. Sprinkle parsley on the top before serving. Delish!
Because this dish is so much lighter than a vegetable gratin with traditional bechamel, it is a much better fit for meals year round. Try making this with whatever combination of fresh veggies you have available--summer squash, carrots, eggplant, artichoke, and/or asparagus.
