Prep Time: 30 minutes

Cook time: 1¼ - 1½ hours

Serves: 4

Description Edit

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 Edit

Directions Edit

  1. 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.
  2. 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.
  3. 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.
  4. 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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