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Potato Gratin
The flavour of Parmesan is wonderfully strong, so a little goes a long way. Leave the cheese out altogether for an almost fat-free dish.
Ingredients
1 garlic clove
5 large baking potatoes, peeled
45ml/3 tbsp freshly grated Parmesan cheese
600ml/1 pint/2½ cups vegetable or chicken stock
Pinch of grated nutmeg
Salt and black pepper
Details
Serves: 4
Method
Preheat the oven to 200°C/400°F/Gas 6. Halve the garlic clove and rub over the base and sides of a large shallow gratin dish.
Slice the potatoes very thinly and arrange a third of them in the dish. Sprinkle with a little grated Parmesan cheese, and season with salt and pepper. Pour over some of the stock to prevent the potatoes from discolouring.
Continue layering the potatoes and cheese as before, then pour over the rest of the stock. Sprinkle with the grated nutmeg.
Bake in the preheated oven for about 1¼-1½ hours or until the potatoes are tender and the tops well browned.
COOK'S TIP:- For a potato and onion gratin, thinly slice one medium onion and layer with the potato.
NUTRITION NOTES Per portion:- Energy 178Kcals/749kj, Protein 9.42g, Fat 1.57g, Saturated Fat 0.30g, Fibre 1.82g
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