Potato Gratin with Duxelles

Potato Gratin with Duxelles Recipe
Photo: David Prince; Styling: Leslie Siegel

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cynthia Nims,

January 2011
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