Potato Gratin with Duxelles

Photo: David Prince; Styling: Leslie Siegel

Yield: 10 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.3g
  • Carbohydrate: 19.2g
  • Fiber: 1.2g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 399mg
  • Calcium: 157mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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