Potato Gratin

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Prep Time: 30 minutes
Cook time: 1¼ - 1½ hours
Serves: 4
== Description ==
A hearty autumn or winter dinner, but can be a good year-round vegetarian main dish or as a side dish. Add an onion and some cubed ham steaks to make it heartier for the meat eaters in your family.
== Ingredients ==
* 1 garlic clove
* 5 large baking potatoes, peeled (Idaho potatoes work well)
* 3 tbsp freshly grated Parmesan cheese
* 2½ cups vegetable or chicken stock
* pinch of grated nutmeg
* salt and black pepper
* 1 yellow onion, sliced (optional)
* cubed ham steak (optional)
== Directions ==
# Preheat the oven to 400 °F . Halve the garlic clove and rub the cut surface over the base and sides of a large shallow gratin dish.
# Wash and peel the potatoes. Slice very thinly (a mandolin works very well for this, if you have one) and arrange a layer over the bottom of the dish. Add a layer of sliced onions and ham, if using. Sprinkle with a little Parmesan and season with salt and pepper.
# Continue layering the potatoes and cheese (and onions/ham) until you reach the top of the pan. Add the stock, then sprinkle with the grated nutmeg.
# Bake for 1¼ - 1½ hours, or until the potatoes are tender and the tops are well-browned.
Note: For an almost fat-free dish, you can omit the Parmesan cheese as long as you use 100% fat free chicken stock and are not using the ham. I like using the reduced sodium/fat free stock from Swanson.
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Category:Russet potato Recipes
Category:Parmesan cheese Recipes
Category:Potato Side Dish Recipes