Potato Gratin

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2009