Parmesan Potato Gratin

By drumchik

Ingredients

• 1 tablespoon olive oil
• 1 pound Parmesan cheese
• 4 slices bacon, crisp-cooked and crumbled
• 2 green onions, thinly sliced
• 2 tablespoons snipped fresh chives
• 1 tablespoon snipped fresh thyme
• 1 tablespoon snipped fresh rosemary
• 1/4 cup unsalted butter, cut up
• 4 pounds potatoes, peeled and finely sliced (about 12 cups)
• Salt
• Freshly ground black pepper
• 3/4 cup whole milk
• 3/4 cup whipping cream
• 3 tablespoons all-purpose flour
• Snipped fresh rosemary and thyme

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.

2. In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.

3. Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.

Makes: 24 servings
Serving size: 1/2 cup
Yield: about 12 cups
Prep 45 mins
Bake 325°F 1 hr 45 mins 400 degrees F

nutrition facts (Parmesan Potato Gratin)
Servings Per Recipe 24, cal. (kcal) 192, Fat, total (g) 11, chol. (mg) 30, sat. fat (g) 6, carb. (g) 15, Monosaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 9, vit. A (IU) 340, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 392, Potassium (mg) 276, calcium (mg) 242, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet