Thursday, March 5, 2009

Potato Gratin

Potato gratin can be a pretty unhealthy dish when you factor in butter, cream, and cheese. There's also the fact that people still seem to be scared of eating all that starch, even though potatoes are packed with nutrients. I love it. I think it's a fab side dish and it makes a nice presentation. It looks way more complicated than it actually is and it's guaranteed to taste great.

4 white rose or other starchy potatoes, sliced thin
2 garlic cloves chopped
2 T flour
1/2 c skim milk
1/2 c shredded Parmesan
2 T seasoned bread crumbs
1/2 t salt
1/2 t pepper
1/8 t nutmeg
cooking spray


Preheat oven to 375
Slice potatoes thinly about 1/8"
Spray a non stick pan with cooking spray and warm over medium heat
Add garlic to pan and cook until slightly colored, DO NOT BURN
Add milk and nutmeg to pan and cook for about 5 minutes, turn heat down if it starts to burn
In a zipper bag put flour, about 1/3 c of the cheese, salt and pepper
Turn off stove and let milk cool
Toss potatoes into the pan to coat with milk (there will be milk left over)
Then toss the milk coated potatoes in the bag to coat with flour and cheese
Arrange the potatoes in a glass dish about 8x4x3" or a loaf pan (you can use 8x8 too, but the gratin will be flat) so that the potatoes overlap in layers
If there is any cheesy stuff at the bottom of the bag just toss that in the dish
Cover potatoes with remaining milk
Cover dish with foil and cook for 40 minutes
Remove cover and add remaining ,sprinkle top with breadcrumbs and cook an additional 10 minutes

I served mine with baked pork chops, white wine and onion reduction, and asparagus. It's a versatile side dish so it can be served with pretty much anything.

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