Parmesan Potato Gratin

Parmesan Potato Gratin Enlarge Image
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9 users rated this recipe an average rating of 4.0
Makes:
24 servings
Serving Size:
1/2 cup
Yields:
about 12 cups
Prep:
45 mins
Bake:
1 hr 45 mins 325°F 400 degrees F
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Parmesan Potato Gratin

Ingredients
1
tablespoon olive oil
1
pound Parmesan cheese
4
slices bacon, crisp-cooked and crumbled
2
green onions, thinly sliced
2
tablespoons snipped fresh chives
1
tablespoon snipped fresh thyme
1
tablespoon snipped fresh rosemary
1/4
cup unsalted butter, cut up
4
pounds potatoes, peeled and finely sliced (about 12 cups)
 
Salt
 
Freshly ground black pepper
3/4
cup whole milk
3/4
cup whipping cream
3
tablespoons all-purpose flour
 
Snipped fresh rosemary and thyme

Directions

  1. Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
  2. In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
  3. Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.

Nutrition Facts

(Parmesan Potato Gratin)
    Per serving:
  • 192 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 30 mg chol.,
  • 392 mg sodium,
  • 15 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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