Paris-Brest
Besides pommes frites, (French fries) potato gratin may well be the one of the most famous dishes in France. It’s a basic dish made with cream, thinly sliced potatoes and with a hint of rosemary. The beauty of the dish is you can add mushrooms, pancetta, or whatever your heart desires.
Potato Gratin
2015-04-06 16:02:06
Serves 8
Thin slices of potatoes nestled in a rosemary cream sauce.
Nutrition Facts
Serving Size
213g
Servings
8
Amount Per Serving
Calories 363
Calories from Fat 221
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 95mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 1g
Protein 9g
Vitamin A
19%
Vitamin C
15%
Calcium
20%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 3/4 cup heavy cream
- 3 garlic cloves, minced
- 2-2 1/2 lbs. russet potatoes
- Salt and freshly ground pepper
- Light cream if needed
- 1 sprig rosemary
- 1/4 lb. Gruyere, grated
Instructions
- Center a rack in the oven and preheat the oven to 350 degrees. Generously butter a 2-quart baking dish and set on parchment lined baking sheet.
- In a medium size saucepan add heavy cream and garlic,and rosemary sprig, bring to a gentle simmer over low heat. Keeping it warm while working on potatoes.
- Peel and slice potatoes into 1/8-inch thick rounds. Arrange slices in slightly overlapping circles in baking dish, spoon some over the garlic milk mixture over potatoes slices, making sure milk mixture works it's way through potatoes. Continue until you've filled the dish. There should be enough cream to to barely cover potatoes.
- Sprinkle grated cheese over top of the gratin. Bake for about 45 minutes, or until potatoes are are tender. Turn oven off and leave gratin in oven with door ajar; for 5 to 10 minutes.
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