35+ Delicious Sunday Low Sodium Potato Recipes for Every Taste

When it comes to Sunday meals, potatoes are a timeless favorite. Whether mashed, roasted, or baked, they have the power to elevate any dish and bring comfort to the table.

However, if you’re trying to reduce your sodium intake, traditional potato recipes can often be too salty, especially with added seasonings or processed ingredients.

That’s where low-sodium potato recipes come in. These recipes keep the deliciousness of potatoes intact while ensuring you’re not overloading on sodium.

In this article, we’ve gathered a collection of 35+ creative and healthy low-sodium potato recipes perfect for a relaxed Sunday dinner.

Whether you’re serving them as a side or making them the star of the meal, these recipes are easy to make and bursting with flavor—without the added salt. From savory baked potatoes to zesty potato salads, there’s something for everyone.

So, if you’re looking for new ways to enjoy potatoes while keeping your sodium levels in check, read on for some delicious inspiration!

35+ Delicious Sunday Low Sodium Potato Recipes for Every Taste

Eating healthy doesn’t mean sacrificing flavor, and these 35+ Sunday low-sodium potato recipes prove that.

Whether you’re craving creamy mashed potatoes, crispy roasted wedges, or a refreshing potato salad, these recipes will help you create mouthwatering dishes that everyone at the table can enjoy.

By focusing on fresh herbs, spices, and other natural ingredients, you can enhance the natural flavors of potatoes without adding excessive salt.

These recipes are the perfect addition to any Sunday spread, ensuring that your meals are both nourishing and satisfying.

Enjoy these low-sodium potato dishes as a wholesome part of your weekly meal plan, and feel good about the choices you’re making for your health.

Herb-Roasted Garlic Potatoes

Sunday meals call for comfort food, and Herb-Roasted Garlic Potatoes bring flavor to the table without relying on excess salt. This recipe highlights the natural taste of golden potatoes, enhanced by fresh herbs, roasted garlic, and olive oil. It’s a perfect accompaniment to any main dish, making it a healthy and satisfying addition to your low-sodium diet.

Ingredients:

• 1 ½ lbs baby gold potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 2 tsp fresh rosemary, chopped
• ½ tsp black pepper
• ½ tsp onion powder

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the potatoes, olive oil, garlic, smoked paprika, oregano, rosemary, black pepper, and onion powder. Toss until the potatoes are evenly coated.
3. Spread the potatoes on a baking sheet lined with parchment paper, ensuring they are in a single layer.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the potatoes are crispy on the edges and tender inside.
5. Garnish with fresh rosemary sprigs if desired and serve warm.

This dish proves that bold flavors don’t require high sodium levels. The aromatic blend of herbs and roasted garlic brings the potatoes to life, providing a savory experience that pairs beautifully with roasted meats, salads, or vegetarian mains. Perfect for a Sunday gathering or a quiet meal, it’s a wholesome and delicious choice.

Creamy Mashed Potatoes with Chives

Mashed potatoes are a Sunday dinner staple, but traditional recipes often rely on butter and salt. Creamy Mashed Potatoes with Chives delivers the same creamy texture and flavor using low-sodium ingredients like unsalted butter and a touch of sour cream. The addition of fresh chives brings brightness and balance, ensuring this classic side remains indulgent and heart-healthy.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• ½ cup unsweetened almond milk (or low-fat milk)
• ¼ cup low-fat sour cream
• 2 tbsp fresh chives, chopped
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions:

1. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Mash using a potato masher or hand mixer until smooth.
3. Add the unsalted butter, almond milk, sour cream, black pepper, and garlic powder. Stir until creamy and well combined.
4. Fold in the chopped chives and adjust seasoning as needed.
5. Transfer to a serving bowl, garnished with extra chives, and enjoy warm.

This version of creamy mashed potatoes doesn’t skimp on texture or taste. The natural creaminess of the potatoes is elevated with unsalted butter and fresh chives, creating a comforting side dish that’s perfect for any Sunday dinner. It’s proof that you can indulge in classic comfort foods while maintaining a low-sodium lifestyle.

Crispy Sweet Potato Wedges with Smoked Paprika

Sweet potatoes are a nutrient-packed alternative to regular potatoes, and Crispy Sweet Potato Wedges with Smoked Paprika make a delightful low-sodium option for Sunday meals. These wedges are crispy on the outside, tender on the inside, and bursting with flavor from a mix of spices. They’re versatile enough to be a snack, side dish, or appetizer.

Ingredients:

• 3 medium sweet potatoes, washed and cut into wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp chili powder (optional, for spice)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, cumin, garlic powder, black pepper, and chili powder if using.
3. Arrange the wedges on a baking sheet lined with parchment paper, ensuring they are spread out for even cooking.
4. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden and crispy.
5. Garnish with fresh parsley and serve immediately.

These crispy sweet potato wedges pack a punch of flavor without needing salt. The smoked paprika and cumin add a smoky depth, while the chili powder provides a kick of heat. Perfect for dipping or eating on their own, they’ll quickly become a favorite in your Sunday meal rotation. Serve them as a side or a light snack, and enjoy guilt-free indulgence.

Oven-Baked Parmesan Potato Medallions

Potatoes and cheese make an unbeatable combination, and Oven-Baked Parmesan Potato Medallions offer a low-sodium take on this classic pairing. Using unsalted Parmesan and aromatic herbs, these crispy medallions are an elegant yet easy side dish for Sunday dinners. They’re perfectly portioned for serving and deliver maximum flavor with minimal salt.

Ingredients:

• 4 medium Yukon Gold potatoes, sliced into ¼-inch rounds
• 3 tbsp olive oil
• 3 tbsp unsalted Parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tsp dried parsley

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato slices with olive oil until evenly coated.
3. In a small bowl, mix Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and dried parsley. Sprinkle the mixture over the potato slices, ensuring they are well coated.
4. Arrange the potato slices in a single layer on the baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the medallions are golden and crispy.
6. Serve hot, garnished with a sprinkle of fresh parsley.

These Parmesan potato medallions are proof that less is more when it comes to seasoning. The natural creaminess of the Yukon Gold potatoes and the nutty Parmesan create a harmony of flavors, making this dish a crowd-pleaser for Sunday dinners. It’s an easy, low-sodium option that pairs wonderfully with grilled meats or a fresh salad.

Spiced Potato and Bell Pepper Hash

Looking for a one-pan wonder? Spiced Potato and Bell Pepper Hash is a vibrant, hearty dish perfect for Sunday brunch or dinner. This colorful recipe combines tender potatoes, sweet bell peppers, and a medley of spices to deliver a flavorful experience that’s naturally low in sodium.

Ingredients:

• 3 medium red potatoes, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ½ red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp black pepper
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
3. Add the bell peppers and onion to the skillet, and sauté for an additional 8-10 minutes until all the vegetables are tender.
4. Sprinkle in the smoked paprika, cumin, garlic powder, and black pepper. Stir well to coat the vegetables evenly.
5. Cook for another 2-3 minutes, then remove from heat.
6. Garnish with fresh cilantro or parsley and serve hot.

This spiced potato hash is an explosion of color and flavor. The combination of tender potatoes and crisp bell peppers with aromatic spices makes it a delightful addition to any meal. It’s a versatile and wholesome recipe that brings warmth and comfort to your Sunday table without compromising your low-sodium goals.

Potato, Spinach, and Feta Bake

Elevate your Sunday dinner with a wholesome and flavorful Potato, Spinach, and Feta Bake. This layered casserole uses unsalted feta cheese and fresh spinach to create a satisfying, low-sodium dish that feels indulgent. Packed with nutrients and full of flavor, it’s a perfect option for family gatherings or meal prepping.

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 3 cups fresh spinach, chopped
• ½ cup unsalted feta cheese, crumbled
• 2 tbsp olive oil
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a medium baking dish.
2. Layer half of the potato slices at the bottom of the dish, followed by half of the spinach and half of the feta cheese.
3. Repeat with the remaining potatoes, spinach, and feta.
4. In a small bowl, whisk together the olive oil, almond milk, garlic powder, black pepper, and nutmeg. Pour the mixture evenly over the layered potatoes.
5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
6. Let the bake rest for 5 minutes before serving.

This potato, spinach, and feta bake is a wholesome crowd-pleaser that feels like a hug in casserole form. The unsalted feta adds a tangy creaminess, while the spinach balances the dish with freshness. Perfect for a comforting Sunday meal, it’s an excellent way to enjoy a delicious and nutritious dish that aligns with a low-sodium lifestyle.

Crispy Roasted Potatoes with Lemon and Dill

Crispy Roasted Potatoes with Lemon and Dill is a simple yet flavorful dish perfect for Sunday dinners. The crispy texture of the roasted potatoes, combined with the fresh zest of lemon and the aromatic dill, creates a refreshing side that complements almost any main course. With minimal sodium and maximum flavor, this dish is a low-sodium winner!

Ingredients:

• 1 ½ lbs baby potatoes, halved
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp fresh dill, chopped
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, lemon zest, lemon juice, black pepper, garlic powder, and onion powder.
3. Spread the potatoes in a single layer on the baking sheet, ensuring they are evenly spaced for even crispiness.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
5. Once out of the oven, sprinkle the chopped fresh dill over the roasted potatoes and serve immediately.

These crispy roasted potatoes are a burst of flavor without the need for added salt. The zesty lemon and fragrant dill bring a fresh dimension to the crispy potatoes, making it an excellent side dish for your Sunday meal. This easy-to-make recipe adds a touch of elegance to any gathering while keeping sodium levels in check.

Loaded Sweet Potato Skins

Loaded Sweet Potato Skins are the perfect balance of savory and satisfying, ideal for a Sunday afternoon snack or side dish. Sweet potatoes are naturally low in sodium, and with toppings like low-fat Greek yogurt, green onions, and a sprinkle of cheese, these skins become a delicious treat that’s both healthy and flavorful.

Ingredients:

• 4 medium sweet potatoes
• 2 tbsp olive oil
• ¼ cup low-fat Greek yogurt
• ½ cup reduced-fat shredded cheddar cheese
• 2 tbsp green onions, chopped
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and rub them with olive oil. Place them on a baking sheet and bake for 40-45 minutes, or until soft.
3. Once baked, cut the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a small border around the edges.
4. Brush the potato skins with a little more olive oil and return them to the oven for another 10-15 minutes to crisp up.
5. In a small bowl, combine the scooped sweet potato flesh with the Greek yogurt, black pepper, smoked paprika, and garlic powder. Spoon this mixture back into the potato skins.
6. Top with shredded cheddar cheese and return to the oven for 5-7 minutes until the cheese is melted.
7. Garnish with chopped green onions and serve hot.

These Loaded Sweet Potato Skins are a healthier twist on a comfort food classic. The combination of creamy Greek yogurt and reduced-fat cheddar provides a rich, indulgent flavor without the high sodium content. These skins are perfect for a Sunday gathering, offering a delightful balance of textures and tastes that everyone will enjoy.

Potato and Leek Soup

There’s nothing like a warm bowl of soup on a Sunday afternoon, and this Potato and Leek Soup offers all the comfort of a creamy soup without the heavy sodium. The subtle sweetness of the leeks blends beautifully with the smoothness of the potatoes, and with a dash of fresh herbs, this soup is a low-sodium delight that’s both satisfying and nourishing.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp fresh thyme, chopped
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leeks, onion, and garlic, and sauté for 5-7 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
4. Stir in the almond milk, fresh thyme, and black pepper. Adjust the seasoning if needed.
5. Simmer for an additional 5 minutes, then remove from heat.
6. Serve the soup warm, garnished with fresh parsley.

This Potato and Leek Soup offers all the comforting creaminess of a classic soup without the high sodium. The natural flavors of the leeks and potatoes shine through, while the fresh thyme adds an herbal note that enhances the overall taste. It’s a perfect option for a chilly Sunday, offering a heartwarming and low-sodium dish that the whole family can enjoy.

Garlic and Herb Potato Wedges

Garlic and Herb Potato Wedges are a flavorful and healthy twist on classic French fries. Roasted to golden perfection with a blend of fresh herbs and garlic, these potato wedges are low in sodium but bursting with natural flavors. They make a perfect side dish or snack for a Sunday meal without sacrificing taste or texture.

Ingredients:

• 4 medium russet potatoes, cut into wedges
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, minced garlic, rosemary, thyme, black pepper, and smoked paprika. Ensure the wedges are evenly coated with the seasoning mixture.
3. Spread the potato wedges in a single layer on a baking sheet, ensuring they are not crowded.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
5. Remove from the oven and garnish with fresh parsley. Serve hot.

These Garlic and Herb Potato Wedges are a wonderful low-sodium side dish that delivers maximum flavor with minimal effort. The combination of fresh rosemary, thyme, and garlic creates a savory aroma and depth of flavor, making these wedges a delightful addition to any meal. Perfect for a Sunday gathering or as a snack for movie night, they’re crispy, satisfying, and full of flavor without the extra salt.

Potato and Kale Frittata

A healthy, low-sodium option for breakfast or brunch, Potato and Kale Frittata combines tender potatoes, nutrient-rich kale, and eggs into a simple yet hearty dish. This frittata is baked to perfection, making it easy to prepare and perfect for a Sunday morning gathering or a light dinner.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh kale, chopped
• 6 large eggs
• ¼ cup low-fat milk
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ cup reduced-fat cheese, optional

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for 10-12 minutes until they are soft and lightly golden. Remove the potatoes from the skillet and set them aside.
3. In the same skillet, sauté the diced onion for 2-3 minutes, until softened. Add the chopped kale and cook for another 3-4 minutes until the kale is wilted.
4. In a bowl, whisk together the eggs, milk, black pepper, and oregano.
5. Return the cooked potatoes to the skillet, and pour the egg mixture over the potatoes and kale. Stir gently to combine.
6. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 12-15 minutes, until the eggs are fully set.
7. Optionally, sprinkle the reduced-fat cheese on top during the last 3 minutes of baking. Serve warm.

The Potato and Kale Frittata is a perfect low-sodium brunch dish that’s both satisfying and nutritious. The earthy flavor of the kale paired with the creamy texture of the eggs and tender potatoes makes this frittata a crowd-pleaser. Whether served for breakfast, brunch, or dinner, it’s a versatile and healthy meal that you can enjoy without the worry of excess sodium.

Herbed Potato Salad with Dijon Vinaigrette

Herbed Potato Salad with Dijon Vinaigrette is a lighter take on the classic potato salad, offering fresh herbs and a tangy mustard dressing without the overload of mayo or salt. The creamy texture of the potatoes is complemented by the bright, zesty flavors of the Dijon vinaigrette, making this dish an ideal addition to any Sunday meal.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped

Instructions:

1. Bring a pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, until tender but not mushy. Drain and set aside to cool slightly.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, black pepper, and garlic powder until smooth.
3. In a large bowl, toss the cooked potatoes with the Dijon vinaigrette, ensuring they are well coated.
4. Add the fresh parsley, chives, and dill, and gently toss again to combine.
5. Let the potato salad chill in the fridge for at least 30 minutes before serving.

This Herbed Potato Salad with Dijon Vinaigrette is a fresh, flavorful alternative to the traditional, high-sodium potato salad. The tangy mustard vinaigrette, paired with the fresh herbs, brings out the natural sweetness of the Yukon Gold potatoes. It’s a perfect side dish for any Sunday gathering, offering a light yet satisfying option that’s full of flavor without the added sodium.

Baked Garlic Mashed Potatoes

Baked Garlic Mashed Potatoes offer all the creamy comfort of traditional mashed potatoes, but with a rich garlic flavor and a crispy top that adds texture. Made with minimal sodium and using olive oil and garlic as the base flavors, these potatoes are a healthy, satisfying side for any Sunday dinner.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 4 cloves garlic, peeled and minced
• 1 tbsp olive oil
• ½ cup low-fat milk
• ¼ cup reduced-fat sour cream
• ½ tsp black pepper
• 1 tbsp fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the cubed potatoes and garlic in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
3. Drain the potatoes and garlic, and return them to the pot. Add olive oil, milk, sour cream, and black pepper. Mash the potatoes until smooth and creamy.
4. Transfer the mashed potatoes to a greased baking dish.
5. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
6. Remove from the oven, garnish with fresh chives, and serve warm.

These Baked Garlic Mashed Potatoes are a delightful twist on the traditional mashed potato recipe. The combination of olive oil and garlic adds rich flavor without the high sodium content. The baked, crispy top brings a delicious contrast to the creamy interior, making this dish a perfect addition to your Sunday table.

Spicy Sweet Potato Hash

Spicy Sweet Potato Hash is a vibrant and flavorful dish that’s both hearty and healthy. With a kick of spice from paprika and cayenne, and a touch of sweetness from the sweet potatoes, this dish makes a perfect Sunday brunch option or side dish. It’s low in sodium but full of bold flavors.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
2. Add the bell pepper and onion, and continue cooking for another 5-7 minutes, until the sweet potatoes are tender and the vegetables are caramelized.
3. Stir in the smoked paprika, cayenne pepper, and black pepper, and cook for another 2-3 minutes until the spices are fragrant.
4. Remove from heat and garnish with fresh cilantro. Serve warm.

This Spicy Sweet Potato Hash is a perfect combination of sweet and spicy flavors, offering a savory low-sodium side dish or brunch option. The sweet potatoes provide a creamy texture, while the smoky paprika and cayenne bring a fiery depth to the dish. It’s an easy-to-make, bold dish that will add a colorful and flavorful touch to your Sunday meal.

Creamy Potato and Leek Gratin

Creamy Potato and Leek Gratin is a luxurious yet light version of the classic gratin, offering layers of thinly sliced potatoes and tender leeks in a creamy sauce. With no added salt and a reduced-fat cream base, it’s a guilt-free indulgence that’s perfect for any Sunday dinner or special occasion.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and thinly sliced
• 2 leeks, cleaned and thinly sliced
• 1 tbsp olive oil
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 tbsp fresh thyme, chopped
• ½ tsp black pepper
• ¼ cup reduced-fat shredded Gruyère cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, until softened and translucent.
3. In a separate saucepan, combine the vegetable broth, almond milk, thyme, and black pepper. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
4. In the greased baking dish, layer the sliced potatoes and cooked leeks. Pour the creamy broth mixture over the top, ensuring the potatoes are fully covered.
5. Cover the dish with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender.
6. Remove the foil and sprinkle the reduced-fat cheese on top (if using), then return to the oven and bake for another 10-15 minutes until golden and bubbly.
7. Serve warm.

This Creamy Potato and Leek Gratin offers the rich, comforting flavors of a traditional gratin without the excess sodium. The leeks add a delicate sweetness, while the creamy sauce perfectly complements the tender potatoes. This low-sodium version is a fantastic choice for a Sunday dinner, offering indulgence without the guilt.

Note: More recipes are coming soon!