In Paris, gratin potatoes are so often served with grilled or roasted meats. They, of course, are baked with cream, but this is a lighter version with less fat. It uses whole milk and... really is just as delicious.
Layer the potatoes in a buttered gratin or casserole dish.
Heat the milk in a small saucepan with the nutmeg and a generous pinch of salt. When it begins to boil, pour over the potatoes.The liquid should not cover the potatoes but should come about 2/3 the way up the sides.
Sprinkle the potatoes with the cheese and then with the breadcrumbs. Place the gratin dish on a baking sheet and bake for 35 to 40 minutes or until the potatoes are soft and the top is well browned.
Chef Tips
If on a special occasion and want to go the whole hog, or get some extra calories, substitute the whole milk for whipping cream.
Comments
No Title
No Title
No Title
Leave a Review