- Level: Intermediate
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 696
- Total Fat
- 39 g
- Saturated Fat
- 22 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 41 g
- Cholesterol
- 214 mg
- Sodium
- 809 mg
I love this gratin for its simplicity; just five ingredients. It's all you need, and it's a perfect companion to lamb, beef, or other roasted meats.
- Level: Intermediate
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 696
- Total Fat
- 39 g
- Saturated Fat
- 22 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 41 g
- Cholesterol
- 214 mg
- Sodium
- 809 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
- Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
- Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
- Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.
