Potato gratin with Parmesan & rosemary
3
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 8 • Difficulty: Easy
If the gratin doesn't get as browned on top as you would like, which is basically the best part of any gratin, you can place it under the broiler for a couple of minutes until it reaches your ideal texture.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
3 Tbsp
2% reduced fat milk
2¼ cup(s)
Garlic
2 clove(s), minced
Dried rosemary
½ tsp, crumbled
Dried thyme
¼ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Reduced fat cream cheese (neufchâtel)
2 Tbsp
Grated Parmesan cheese
½ cup(s)
Uncooked russet potato
2½ pound(s), peeled and cut into 1/8-inch slices
Instructions
1
Preheat oven to 400°F. Spray 9-inch square or round shallow baking dish with nonstick spray.
2
Put flour in medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
3
Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layer of potatoes.
4
Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.
5
Serving size: generous 1¼ cups
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