Parmesan Potato Gratin

By The Canadian Living Test Kitchen

Tested till perfect

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Parmesan Potato Gratin

Parmesan Potato Gratin
Photography by Matthew Kimura

This recipe makes 12 servings

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Nutritional Info

Per serving: about -
cal 185
pro 6 g
total fat 7 g
sat. fat 4 g
carb 25 g
fibre 2 g
chol 19 mg
sodium 458 mg
% RDI: -
calcium 12
iron 4
vit A 5
vit C 15
folate 5
  • Portion size: 12

Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.

Ingredients

  • 1 1clove garliccloves of garlic, halved
  • 1-1/4 cups 1-1/4cupsgrated Parmesan cheese
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tspground nutmeg
  • 1/4 tsp 1/4tspwhite pepper
  • 7 7Yukon Gold potatoYukon Gold potatoes, peeled
  • 1/4 cup 1/4cupbutter
  • 1-1/2 cups 1-1/2cupsvegetable stock

Preparation

Rub sides and bottom of 13- x 9-inch (3 L) glass baking dish with cut side of garlic; discard garlic. Grease dish; set aside.

In small bowl, combine cheese, salt, nutmeg and pepper. Using mandolin or slicer attachment on food processor, very thinly slice potatoes. Arrange one-third in overlapping layers in dish. Dot with one-third of the butter; sprinkle with one-third of the cheese mixture. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

In microwaveable liquid measure, microwave stock at high for 2 minutes or until hot; pour evenly over potatoes. Dot with remaining butter; sprinkle with remaining cheese mixture.

Cover with foil; roast in 350°F (180°C) oven for 1 hour. Uncover and roast until tender and knife inserted in bottom pierces potatoes easily, 45 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Cover and reheat in 375°F/ 190°C oven for 30 minutes.)

Source : Canadian Living Magazine: December 2007

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