Recipe by kittycatmom
I love these potatoes! So delicious, and very easy to put together!!! Edited to change pan size! Originally stated 9-in pie plate. Personally I find a 9 x 9 square pan works better, just make sure to use a deep dish pan!
Top Review by appleydapply
I loved the flavors in this! The onion and spices were all perfectly matched with the potatoes. It was a nice side dish on our Thanksgiving table. We did think it was a little "eggy" for our tastes - next time we would skip the egg custard.
- 1 1⁄2 lbs yukon gold potatoes
- 1 teaspoon canola oil
- 1 teaspoon olive oil
- 2 medium onions, thinly sliced
- 1 small garlic clove, minced
- 1⁄4 teaspoon minced rosemary
- 1⁄4 teaspoon minced sage
- 1⁄4 teaspoon minced thyme
- vegetable oil cooking spray
- 1⁄2 cup freshly grated parmesan cheese (about 2 ounces)
- 3 large egg whites, plus
- 2 large whole eggs
- 3⁄4 cup skim milk
- 3 tablespoons nonfat dry milk powder
- 1⁄8 teaspoon freshly grated nutmeg
Directions See How It's Made
- Cook potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.
- Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.
- Preheat the oven to 350 degrees.
- Coat a 9-in x 9-in square baking (deep dish) pan with cooking spray.
- Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.
- In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.