Potato Au Gratin is quite possibly the best comfort food in the universe but for some unknown reason I always reserve it for the holidays or a special occasion. I was excited to read in a magazine that you could par cook the potatoes on the stove top and that the starch from the potato thickened the liquids, so no sauce needed to be made and baking time was reduced in half. How easy is that? Using mostly vegetable broth and a little cream the potatoes are as rich as can be and still an acceptable amount of phe. You can always add some low protein cheese to the top (we love Follow your Heart Cheddar) or 2 tablespoons Alouette Garlic and Herb Cheese to the saucepan (add 60 mg phe to the entire recipe or 10 mg extra per serving) right before putting it in the oven for an even richer side dish. If you do not have an oven-proof skillet, then butter a shallow baking dish with butter and transfer the potatoes from the skillet to bake.
Potato Au Gratin
Nutrition
Ingredients
Method
- In a 10 inch oven proof skillet, melt 2 tablespoons of butter. Over medium heat sauté onion until translucent, about 5 minutes. Add garlic, sauté 1 minute. Add vegetable broth, heavy cream, salt, pepper, nutmeg and cayenne pepper. Bring mixture to a boil. Add sliced potatoes, reduce heat to medium low. Cover and let simmer for 10 to 15 minutes until potatoes are slightly tender.
- Meanwhile preheat oven to 400 degrees. Bake for 30 minutes. Let rest 10 minutes and serve.
Notes
Q: Hi, I have a 12 inch skillet and I am wondering what a serving size would be for this size of a skillet. Or if you know what an approximate weight would be for a serving size? Thank you! A: It is .81 mg/gm so 115 gm serving is 93 mg.
