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Potatoes au Gratin!
This intoxicating potatoes au gratin features paper thin slices of potato float in a bath of cream, cheese, and caramelized leeks and garlic; it's a very special potato treat.
Course
dinner, Main Course, Side Dish
Cuisine
French
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
8
Calories
323
kcal
Author
John Kanell
Ingredients
INGREDIENTS
4
lbs
Russet potatoes
1800g
½
stick
butter
unsalted
1
leek
5
cloves
garlic
2
cups
heavy cream
480mL
1
teaspoon
salt
6g
½
teaspoon
pepper
3g
¼
teaspoon
nutmeg
.25g
4
oz
gouda
120g
1
oz
parmesan
30g
Instructions
INSTRUCTIONS
Preheat to 365 degrees F.
Scrub and clean potatoes.
Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning.
Clean the leek and chop up.
In a saucepan, add butter.
Saute chopped leeks until translucent.
Mince garlic cloves.
When leeks have cooked down, add garlic. Cook for a few minutes.
Reduce heat to a simmer, add cream.
Add salt, nutmeg and pepper.
Separate the cream and leek mixture by straining.
In an 8x8 baking dish, arrange potatoes.
Add leeks and garlic between potato slices.
Pour cream over.
Sprinkle salt.
Tightly cover dish with tin foil.
Bake 1 hour.
Pull off the tin foil, top with cheese. Broil for 5 minutes.
Video
Nutrition
Serving:
245
g
|
Calories:
323
kcal
|
Carbohydrates:
27.6
g
|
Protein:
12.4
g
|
Fat:
18.6
g
|
Saturated Fat:
8.6
g
|
Polyunsaturated Fat:
2.6
g
|
Monounsaturated Fat:
6.3
g
|
Cholesterol:
36.8
mg
|
Sodium:
1060
mg
|
Potassium:
970
mg
|
Fiber:
4.4
g
|
Vitamin A:
900
IU
|
Vitamin C:
33.8
mg
|
Calcium:
300
mg
|
Iron:
3.6
mg