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Potato Gratin

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 8 servings (serving size: about 1/2 cup)
Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

Ingredients

  • 1 garlic clove, peeled and halved
  • 1 tablespoon unsalted butter, softened
  • 2 1/2 cups whole milk
  • 2 tablespoons minced shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of grated whole nutmeg
  • 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 198
  • fat 7.2 g
  • satfat 4.3 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 8.7 g
  • carbohydrate 24.1 g
  • fiber 1.4 g
  • cholesterol 22 mg
  • iron 1.1 mg
  • sodium 311 mg
  • calcium 204 mg

How to Make It

  1. Preheat oven to 375°.

  2. Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.

  3. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.