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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 7.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.7g
  • Carbohydrate: 24.1g
  • Fiber: 1.4g
  • Cholesterol: 22mg
  • Iron: 1.1mg
  • Sodium: 311mg
  • Calcium: 204mg

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. 1. Preheat oven to 375°.
  2. 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. 3. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
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