Potato and Cheese Gratin Recipe
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 571
Total Fat: 31 g
Saturated Fat: 19 g
Carbohydrates: 51 g
Dietary Fiber: 6 g
Sugar: 7 g
Protein: 26 g
Cholesterol: 94 mg
Sodium: 1152 mg
Ingredients
- 2 pounds russet potatoes
- 4 tablespoons melted butter
- 1/2 cup freshly grated Parmesan cheese
- 1-1/2 pounds vine ripened tomatoes, sliced
- 1/2 cup chopped fresh parsley
- 8 ounces grated mozzarella cheese
- Salt and freshly ground black pepper
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Directions
- Parboil potatoes for 15 minutes until just tender. Drain, peel, and slice them thickly. Preheat oven to 350 degrees.
- Lightly grease the bottom of a shallow casserole dish with some melted butter. Arrange all the potato slices in the dish, overlapping them, and season generously with salt and pepper; sprinkle with half of the Parmesan.
- Place the tomato slices over the potatoes and season them with salt and pepper and half of the parsley. Scatter the mozzarella over the tomatoes. Mix the remaining parsley with the melted butter, season with salt and pepper, and sprinkle over the mozzarella. Top with the remaining Parmesan and bake for 25 minutes or until everything is heated through and the cheese is melted.
