Potatoes au Gratin Recipe

Nov 06, 2012 @ 5:56 PM
Posted by Steven Satterfield, Special Contributor

Nutrition

Cal/Serving: 312
Daily Value: 16%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	21g	32%
Saturated	13g	65%
Carbs	25g	8%
Fiber	2g	9%
Sugars	1g	0%
Protein	7g	15%
Cholesterol	67mg	22%
Sodium	542mg	23%
Calcium	204mg	20%
Magnesium	41mg	10%
Potassium	650mg	19%
Iron	1mg	5%
Zinc	1mg	8%
Vitamin A	646IU	13%
Vitamin C	21mg	35%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	17%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	17%
Folic Acid (B9)	21µg	5%
Vitamin B12	1µg	10%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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Potatoes au Gratin

Meredith Ford

Here's a basic, no-frills version that's a snap to prepare. We suggest freshly grated Gruyère or Parmesan, but any sharp cheese will do nicely. Serve this with roasted meats, fish, or poultry as well as egg dishes as a rich and hearty side dish.

See all casserole recipes.

INGREDIENTS

6 small Yukon Gold potatoes, sliced thinly on a mandoline or using the slicer attachment on a food processor
Salt and pepper, to taste
1-2 pints half-and-half or milk and cream
Freshly grated Gruyère, Parmesan, or other sharp cheese, to taste

DIRECTIONS

Preheat the oven to 375 degrees.

Layer the potatoes in a small casserole dish and liberally season each layer with salt and pepper. Pour half-and-half (or milk and cream) over the top until the liquid is 2/3 of the way up the side of the layers of potatoes. Add a little Gruyère, Parmesan, or other sharp cheese. Bake until crisp and golden brown on top and bubbly. Serve hot.