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Potato Gratin with Duxelles

Photo: David Prince; Styling: Leslie Siegel
Total time 1 hr, 30 mins
Yield 10 servings

Ingredients

  • 4 1/2 cups (1/8-inch-thick) slices peeled baking potato (about 2 pounds)
  • 2 1/2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 3/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 3/4 cup Duxelles
  • 1/2 cup (2 ounces) grated Parmesan cheese, divided

Nutrition Information

  • calories 136
  • fat 4 g
  • satfat 2 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 6.3 g
  • carbohydrate 19.2 g
  • fiber 1.2 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 399 mg
  • calcium 157 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 6 ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.

  3. Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/4 cup cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/4 cup cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.