Potato Gratin (Rosie Daley)

Name: Potato Gratin (Rosie Daley)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: cooking spray; 3 medium baking potatoes, thinly sliced; 2 tablespoons flour; 1 medium onion, thinly sliced; 1/8 teaspoon cayenne; 1 teaspoon paprika; 1/2 teaspoon black pepper; 2 tablespoons parmesan cheese, grated; 1 small zucchini, thinly sliced; 1/4 teaspoon ground nutmeg; 1/2 teaspoon spike seasoning; 12 ounces evaporated milk; 2 tablespoons fresh parsley, chopped

Submitted by lazyme

"This is a nice low-fat potato and zucchini gratin from Rosie Daley."

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photo by justcallmetoni

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 8

ingredients

cooking spray
3 medium baking potatoes, thinly sliced
2 tablespoons flour
1 medium onion, thinly sliced
¹⁄₈ teaspoon cayenne
1 teaspoon paprika
¹⁄₂ teaspoon black pepper
2 tablespoons parmesan cheese, grated
1 small zucchini, thinly sliced
¹⁄₄ teaspoon ground nutmeg
¹⁄₂ teaspoon spike seasoning
12 ounces evaporated milk
2 tablespoons fresh parsley, chopped

directions

Preheat oven to 400ºF.
Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
Dust with the cayenne and 1/2 teaspoon of the paprika.
Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
Top with a spiral layer of the remaining potatoes.
Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
Cover with foil and bake for 45 minutes.
Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
Remove the gratin from the oven and allow it to cool for 10 minutes.
Garnish with the chopped parsley.

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Reviews

I could kick myself for making a half batch for my solo household as I finished one piece before the rest of dinner was ready and know the rest will go almost as quickly. I made as stated using fat free evaporated milk. The results are silky, creamy and comforting. I used my mandoline so the sliced vegetables were ultra-thin and uniform, both of which contributed to the final results. This was so easy, it will quickly become a great go to side. Thanks!

justcallmetoni

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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