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Yukon Gold Potato Gratin Recipe
|Unsalted butter||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|Garlic||4 Clove (20 gm), peeled and crushed|
|Salt||1 1⁄4 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Yukon gold potatoes||2 3⁄4 Pound, peeled and cut into 1/4 inch thick slices|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2268 Calories from Fat 825
% Daily Value*
Total Fat 93 g143.3%
Saturated Fat 56.3 g281.3%
Trans Fat 0 g
Cholesterol 269.5 mg
Sodium 4225.3 mg176.1%
Total Carbohydrates 304 g101.4%
Dietary Fiber 27.6 g110.6%
Sugars 74.1 g
Protein 104 g208.5%
Vitamin A 49.5% Vitamin C 11.7%
Calcium 212.9% Iron 22.3%
*Based on a 2000 Calorie diet
In a 3-quart saucepan, melt the butter over low heat.
Whisk in the flour until well combined.
Gradually whisk in the milk until blended.
Stir in the garlic, salt, and pepper and cook, stirring frequently, until the sauce is smooth and thick, about 5 minutes.
Strain through a fine-meshed sieve; discard the garlic.
Arrange a layer of potatoes over the bottom of the oven-safe pan or baking dish, overlapping the slices slightly.
Spoon 1/4 of the milk mixture over the potatoes.
Top with another layer of potatoes, half of the remaining milk mixture, a third layer of potatoes, half of the remaining milk mixture, and the remaining potatoes.
Spoon the remaining milk mixture over the potatoes.
Cover and bake 45 minutes.
Sprinkle the cheese over the top and bake until the top is browned and the potatoes are piping hot and tender, about 20 minutes longer.
Let stand 10 minutes before serving.