Friday, October 23, 2009

Potatoes Au Gratin (FPF)

In this week's edition of Food Processor Fridays, I'm going to be learning right along with you, my loyal readers. Doesn't it do your heart good to know that I don't know it all like I sometimes want you to think I do? (Nod your head here please.)

You see, as I was reading over a recipe for potatoes au gratin that I'd found in the booklet enclosed with my Cuisinart, I knew immediately that 60 ounces of potatoes was going to yield much, much more than the six servings that was stated. So I immediately cut the potato amount back to two pounds. I could have cut it back even more because as you can see by the photo below, two pounds of potatoes made approximately 8 servings, four individual 1-cup servings and a separate 4-serving casserole as well.

I also knew that the stated baking time of 25 minutes was not going to be adequate time to get these potatoes done to the tender, creamy consistency that I was shooting for. It wasn't enough time for even the small ramekins, so I can't imagine that it would have even come close if I'd used the 4-quart baking dish and 60 ounces of potatoes that was suggested.

So see? I figured out all the details for you. Unless you want to eat au gratin potatoes until the cows come home, you'll be happier with this adapted recipe. These really were tasty potatoes and I love that there's no butter in them. The richness comes from the cheese, whole milk and half & half which have their own amounts of fat of course, but when spread out among eight servings, we're still only talking a little over eight grams of fat per generous 1-cup serving. Not too terribly bad for a very rich tasting potato dish.

Potatoes Au Gratin

3 ounces Gruyere cheese
2 garlic cloves, peeled
1 small mild onion, peeled and quartered
2 pounds potatoes, peeled and cut flat at ends
1 1/2 cups whole milk
1 cup half & half
salt and pepper

Preheat oven to 400 degrees. Spray 8 ramekins or 2 quart baking dish with cooking spray.

Insert shredding disc into food processor and shred cheese. Remove from processor to separate bowl.

Insert metal blade into food processor. With machine running, drop onion pieces and garlic cloves through feed tube and process until finely chopped. Put onion/garlic mixture into a large saucepan with the milk and half and half.

Rinse out processor bowl and insert shredding disc. Shred potatoes.

Add potatoes to milk mixture. Season generously with salt and pepper. Bring mixture to a boil, stirring continuously to prevent scorching. Simmer for 2-3 minutes.

Remove saucepan from heat. Place ramekins or casserole dish on a baking sheet and distribute potato mixture evenly between them. Top each dish with the shredded Gruyere.

Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees and bake another 10-20 minutes, depending on the size of your dish. Let stand for 10 minutes before serving.


Barbara Bakes said...

These look fabulous and I have some Gruyere in the fridge! Thanks for doing all the work!

June said...

Doesn't it tick you off when you know darn well a recipe in a "reputable" book isn't reputable and the authors think you don't know any better? Well, you sure showed 'em Mags. I'd stand in line any day for these puppies.

Alyssa said...

I haven't made Potatoes au Gratin mostly because we keep having warm days here. Now though, I think I'm just going to have to make it. This looks delicious!

Mags said...

Barbara: You're welcome!

June: Yeah, it does tick me off, especially if there are expensive ingredients involved!

Alyssa: Thank you!

Jen @ My Kitchen Addiction said...

Yum... Love that you baked the potatoes in little ramekins... so cute! I just got a new set of ramekins for my birthday. I might have to give this a try! :)

Lady P said...

thank god this is NOT about scalloped potatoes - or i might have had to disown you
i am sooo putting that bakeware on my xmas list