Potato Gratin

POTATO GRATIN

Au Gratin Potatoes 2 Servings

2 servings

Net Carbohydrates 22g.

Note: The way these three “little” potatoes make such a satisfying dish is that they absorb the liquids and increase in volume.

KIKKOMAN Brand Panko has the lowest number of carbohydrate grams

 

Preheat oven to 350

Spray the baking dish with Pam

3 – small red  or Yukon Gold potatoes

1 –medium onion sliced ¼ in thick or so

2 – tablespoons butter

salt, pepper to taste

1 – clove garlic (grated or minced )

grating of nutmeg

½ – cup of liquid (see note)

1 – tbsp.. BREAKSTONES Sour cream

2 – tablespoons Parmesan cheese

Pam to coat the baking dish

ALSO for topping- You will need  about ¼  cup of PANKO**, 3 tablespoons of Parmesan cheese and some butter to dot the top of the casserole

HOW TO PREPARE THE RECIPE: Sautee onions in butter until golden brown. (Half way through add salt and pepper)

Turn off the heat and add the garlic and nutmeg. Stir until evenly incorporated into the onions. Remove from heat and let cool just slightly.

Slice the potato (I keep the skin on) very thinly (about 1/8 inch slices).

Layer the bottom of your backing dish with one layer of potato slices. Evenly spread ½ of the onion mixture over. Do a second layer of potato and the rest of the onion and over that the final layer of potato.  Add enough liquid until it is about ¼ inch below the top layer of potato.

Sprinkle with Parmesan cheese and PANKO and dot with butter. Bake at 350 for about an hour until top is browned and liquid is bubbly.

** I use PANKO (Japanese style bread crumbs. You could use regular unseasoned crumbs but it will be a soggier topping.

NOTE: liquid can be:

Milk  or chicken stock or  half of each which I really like.