Troisgros Potatoes Gratin
- Total Time
- 30 minutes
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Ingredients
- 4medium-size Idaho or Washington potatoes, peeled and halved
- 1½cups whole milk
- 1½cups heavy cream
- 2garlic cloves, peeled
- Salt to taste
Nutritional analysis per serving (4 servings)
530 calories; 36 grams fat; 22 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 9 grams protein; 919 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
- Step 2
In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
- Step 3
Over medium heat, reduce milk mixture to about a cup. Discard garlic.
- Step 4
Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.
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