Parmesan Potato Gratin
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Parmesan Potato Gratin
Photography by Matthew Kimura
This recipe makes 12 servings
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 |
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
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.)
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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