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
- Credits : Canadian Living Magazine
Ingredients
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
- Folate 10
- Calcium 11
- Vitamin A 1
- Vitamin C 42
