Stacked Potato Gratin Stacked Potato Gratin

Stacked Potato Gratin Image by: Angus Fergusson Author: The Canadian Living Test Kitchen

These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.

  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 12 servings

Ingredients

  • 2 kg large russet potatoes (about 5 total)
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme
  • 4 cloves garlic , finely grated or pressed
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon pepper

Method

Using mandoline or knife, slice potatoes crosswise into scant 1/8-inch thick rounds.

In large bowl, stir together 3/4 cup of the Parmesan, the oil, thyme, garlic, salt, nutmeg and pepper. Add potatoes; toss to coat.

Placing largest pieces on the bottom and smallest on the top, layer potatoes on parchment paper–lined baking sheet to make 12 stacks. Bake in 400°F oven until potatoes are tender, about 35 minutes. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven until warmed through, about 20 minutes.) Sprinkle with remaining Parmesan. Bake until Parmesan is bubbly and golden, about 10 minutes.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 375 mg
  • Sugars 1 g
  • Protein 7 g
  • Calories 210
  • Total fat 7 g
  • Potassium 643 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 31 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 10
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1
  • Vitamin C 42
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stacked Potato Gratin

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