Parmesan Potato Gratin
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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.
Servings: 12
Ingredients:
| 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% |
Suggested Recipes
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1 clove garlic, halved
1-1/4 cups (300 mL) grated parmesan cheese
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each ground nutmeg and white pepper
7 yukon gold potatoes (4 lb/2 kg), peeled
1/4 cup (50 mL) butter
1-1/2 cups (375 mL) vegetable 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.)
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.)
Tags:
Side Dish; Vegetables; Cheese/Other Dairy; Microwave; Roast; Make-Ahead; Vegetarian;
Source
Canadian Living Magazine: December 2007
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