Potatoes au Gratin Recipe


Nutrition

Cal/Serving: 410
Daily Value: 20%
Servings: 4

High-Fiber
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat21g32%
Saturated13g65%
Carbs47g16%
Fiber5g20%
Sugars2g0%
Protein10g20%
Cholesterol67mg22%
Sodium208mg9%
Calcium221mg22%
Magnesium71mg18%
Potassium1187mg34%
Iron2mg11%
Zinc2mg11%
Vitamin A651IU13%
Vitamin C46mg76%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg19%
Niacin (B3)2mg12%
Vitamin B61mg35%
Folic Acid (B9)41µg10%
Vitamin B121µg10%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K8µg10%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

3.4
Ratings10

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.

Recipe Details

Servings: 4
Special Designations: Vegetarian

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