Parmesan Potato Gratin

Parmesan Potato Gratin Author: Canadian Living Credits: Parmesan Potato Gratin

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.

  • Portion size 12 servings

Ingredients

  • 1 clove garlic halved
  • 1 1/4 cup grated Parmesan cheese
  • 3/4 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  • 7 Yukon Gold potatoes peeled
  • 1/4 cup butter
  • 1 1/2 cup vegetable stock

Method

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.)

Nutritional facts Per serving: about

  • Sodium 458 mg
  • Protein 6 g
  • Calories 185.0
  • Total fat 7 g
  • Cholesterol 19 mg
  • Saturated fat 4 g
  • Total carbohydrate 25 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan Potato Gratin