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Parmesan Potato Gratin

Makes: 24 servings
Serving size: 1/2cup Yield: about 12 cups
Prep 45 mins Bake 325°F1 hr 45 mins  400 degrees F
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)
  • Servings Per Recipe 24,
  • cal. (kcal) 192,
  • Fat, total (g) 11,
  • chol. (mg) 30,
  • sat. fat (g) 6,
  • carb. (g) 15,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 9,
  • vit. A (IU) 340,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 392,
  • Potassium (mg) 276,
  • calcium (mg) 242,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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