I am always looking for ways to cook really good healthy food. Don’t get me wrong, I love butter, and I love cooking with it – but if I can make a dish that tastes almost as good as the real thing, but doesn’t clog up your arteries, I am in – at least for a taste. This is one of those dishes that I just love, but with all the cream and butter, I really tend to save it for special occasions. I found this recipe in Cooking Light and decided to try it – very little butter, and milk instead of cream. I was pleasantly surprised – it was very creamy and flavorful – and so simple! I cut the recipe in half (since my kids don’t like potatoes, I know, someday they will come around) and baked it in a small casserole dish (7 1/2″ x 5″). It browned so nicely on top, I skipped the broiler step.
- 1 garlic clove
- 1 T unsalted butter, softened
- 2 1/2 cups whole milk
- 2 T minced shallots
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Dash of nutmeg
- 2 lbs. Yukon gold potatoes, peeled and cut into 1/8″ thick slices
- 1/2 cup shredded Gruyere cheese
- 1/4 cup grated fresh Parmigiano-Reggiano cheese
Preheat oven to 375 degrees. Rub a broiler-safe 11″x7″ baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses.
Bake for 35 minutes. If it is not brown enough for you, preheat the broiler and broil for 3 minutes or until golden. Let stand for 10 minutes. Serves 8
For a printer-friendly version of this recipe, click here: Potato Gratin