Making mashed potatoes? Don’t throw away your russet peels. This gratin recipe is a great dish to make with the scraps and can be made ahead of time and frozen so that it’s ready the next time you’re in need of a potato dish. It's great with a side of salad or even tastes great served as the base of a fried egg or an eggs Benedict recipe.
- 1 Cup heavy cream
- 2 eggs
- Skin from 10 potatoes, roughly chopped
- 1/2 red onion, roughly chopped
- 1 Tablespoon salt
- 1/2 Teaspoon white pepper
- 1 Cup Parmesan, divided
- 1/2 Cup shredded Gouda or Cheddar cheese
- 1 Tablespoon finely chopped chives
Preheat oven to 325 degrees.
In a medium sized mixing bowl, whisk the eggs and cream together. In another large bowl, toss together the potato skins, red onion, salt, pepper, ½ the Parmesan, the Cheddar or Gouda, and the chives.
Place the potato skin and onion mixture into a baking pan and pour the cream and egg mixture over it. Wrap the baking dish in aluminum foil and bake in the oven for 45 minutes. Remove the foil and sprinkle the rest of the Parmesan on top to brown and bake for another 10 minutes.