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Nutrition Facts
Serving Size 1 (434g) Recipe makes 2 servings
Calories 767
Calories from Fat 493		(64%)
Amount Per Serving		%DV
	Total Fat 54.8g	84%
	Saturated Fat 34.2g	170%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 200mg		66%
Sodium 832mg		34%
Potassium 1059mg		30%
Total Carbohydrate 55.9g		18%
	Dietary Fiber 5.0g	19%
	Sugars 4.7g
Protein 16.3g		32%
detailed view... how is this calculated?

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Creamy Potato Gratin

Recipe #210805 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lainey6605
Feb 11, 2007

I love serving this with baked pork chops. Make sure to use freshly grated Romano cheese. This is a great side dish for a romantic dinner for two.

SERVES 2 (change servings and units)

Ingredients

1/2 tablespoon unsalted butter
1 medium onion, thinly sliced
1 teaspoon fresh thyme, chopped
1 cup heavy cream (or whipping cream)
1 lb yukon gold potato, peeled, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup freshly grated romano cheese

Directions

1
Preheat oven to 375 degrees; butter a 1 1/2 quart gratin dish.
2
In large skillet, melt butter over medium high heat.
3
Reduce heat to medium; add onion and cook, stirring occasionally, about 10 minutes, or until golden.
4
Stir in thyme.
5
Remove skillet from heat, set aside.
6
In medium saucepan, bring cream to boil.
7
Stir in potatoes and cook 5 minutes, or until potatoes are just tender.
8
Stir in salt and pepper.
9
With slotted spoon, alternately layer potatoes, onion mixture and cheese in prepared dish.
10
Drizzle any remaining cream mixture from pan over gratin.
11
Bake 35-40 minutes, or until top is golden brown.

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Featured Reviews for This Recipe

From: Chef Joey Z.

On Aug 22, 2007

I made these today and they were delicious. I substituted the heavy cream for soy silk creamer and the romano for soft feta. I will make this again.

0 people found this review helpful

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From: Hill Family

On Aug 11, 2007

We really liked these potatoes. They had great flavor. I added 3 galic cloves minced and some parsley for a bit of color and subbed parm cheese for romano, but other then that made as directed. Yummy!!

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From: Galley Wench

On Aug 5, 2007

I decided to try a different preparation method with this dish and it turned out great. . . no separation of the cream and the flavors were wonderful. Instead of sauting the onions in butter, I cooked them together with the potatoes, fresh thyme and a clove of garlic (crushed) in half-and-half (substituted for cream). Then poured the mixtue in a baking dish that had been rubbed with garlic and sprayed with non-stick cooking spray. Dotted the butter on the top and baked for 45 minutes, then sprinkled the cheese on top and baked an addtional 30 minutes. Browned to nice crunchy topping with no separation. Thanks for a great, and simple recipe.

3 people found this review helpful

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From: *Parsley*

On Mar 30, 2008

The sauteed onions and thyme really added a great flavor to these potatoes. These are company-worthy for sure. I made this as written but doubled the cheese. I'll make these again. Thanx!

1 person found this review helpful

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