The wonderful thing about potatoes is that they can be enjoyed in so many different forms: baked, french fries, chips, tater tots, mashed, potato salad, home fries…I could go on and on, like the way Bubba could recite a list of shrimp recipes in the classic movie, Forrest Gump. My favorite way to eat potatoes? Add some cheese, thank you very much!
I found this recipe in my favorite cooking magazine, Cooking Light. Don’t let the name of the magazine fool you though. There is still plenty of butter, milk, and cheese in this tasty dish!
Ready to get started? Preheat your oven to 375 degrees. You will need 2 pounds of potatoes. The recipe calls for Yukon Gold’s, which lend a buttery flavor of their own as well as a nice yellow color, but since we’ve been having a hard time find Yukon’s, I used white potatoes instead. You could also use russets or any other starchy variety. Another way to change up this dish? Don’t peel your potatoes. Potato skins are loaded with fiber and nutrients such as vitamin C and potassium. Wash your potatoes and slice them into 1/8″ thick slices. If you have a mandolin, USE IT! It will make the job much easier.
Add 2-1/2 cups whole milk, 2 tablespoons minced shallots, 1/4 teaspoon salt, 1/4 teaspoon freshly ground pepper, a pinch of ground nutmeg, and your sliced potatoes to a skillet. Bring to a simmer over medium-low heat. Cook until the potatoes are almost tender.
While your potatoes are simmering, shred 1/2 cup Gruyére cheese. Peel a clove or two of garlic, cut them in half and rub a broiler-safe 11″ x 7″ baking dish with them for seasoning. Then coat the dish with 1 tablespoon of butter.
Once your potatoes are cooked (remember – almost tender), spoon them, along with the sauce, into your baking dish. Sprinkle the top with 1/2 cup shredded Gruyére and 1/4 cup grated Parmesan cheeses. Bake for 35 minutes.
When the clock is up, preheat your broiler and broil for 3 minutes, or until the top is golden. Let cool for 10 minutes before serving.
We enjoyed our Potato Gratin with stuffed pork chops and roasted Brussels sprouts. We ate them again later in the week with mustard glazed chicken breasts. They were delicious both times!
Prep time: 20 minutes
Cook time: 45 minutes
1 garlic clove, peeled and halved
1 tablespoon butter, softened
2-1/2 cups whole milk
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
2 pounds Yukon Gold (or other) potatoes, cut into 1/8″ thick slices
1/2 cup shredded Gruyére cheese
1/4 cup grated Parmesan cheese
1) Preheat your oven to 375 degrees.
2) Wash and slice the potatoes to 1/8″ thick. Combine 2-1/2 cups whole milk, 2 tablespoons minced shallots, 1/4 teaspoon salt, 1/4 teaspoon freshly ground pepper, a pinch of nutmeg, and the potatoes in a skillet over medium-low heat. Simmer for approximately 10 minutes, or until the potatoes are almost tender.
3) While the potatoes are cooking, rub a 7″ x 11″ broiler-safe baking dish with the garlic; discard garlic. Coat the baking dish with butter.
4) Add the potato, along with the sauce, into your baking dish. Top with 1/2 cup shredded Gruyére and 1/4 cup grated Parmesan cheeses. Bake for 35 minutes. Broil for an additional 3 minutes, or until the top is golden brown.
5) Let stand for 10 minutes to cool and then serve!
Comfort Food, Side Dishes, Vegetarian