Super Sinful Potatoes au Gratin. My husband and I try to eat pretty healthy by making our own meals, trying to concentrate on more fresh vegetables and whole grains and less meat and fewer dairy products in our diets, and limiting our eating at national restaurant chains.
Plus, we both really like to cook. Every now and then, maybe four times a year, we do like to make a creamy calorie-laden treat full of badness. My Sinful Potatoes au Gratin, in moderation, satisfies our cravings!
This is by no means a low calorie or low fat dish. If your diet allows, try this dish in small amounts and divide the rest amongst your dinner guests or family members. Two ramekins can be split amongst four people instead of just two. Just spoon the potatoes onto the serving plates as a side dish with your main course. This is a gorgeous dish and tastes so good you will want to have it more often. Check with your cardiologist on frequency though.
If you really want to go all-out, try these potatoes with my bacon-topped meatloaf. Then eat super healthy for the next week! If it makes you feel better, eat these potatoes with a giant salad for a satisfying main meal. Maybe the antioxidants in a glass of red wine will counteract the effects of the fat? I don’t know, ask the French!
From the kitchen of A Food Lover’s Delight….
Super Sinful Potatoes au Gratin
1 lb baby yellow potatoes, washed, peeled and cut into 1/8 inch slices
1/2 c heavy cream
1/4 c Parmesan cheese, grated or shredded
4 oz Swiss or Emmentaler cheese, shredded
4 oz cream cheese, cubed
1 garlic clove, minced
Salt and pepper
Parsley for garnish
1. Preheat oven to 375 degrees Fahrenheit.
2. Spray two 4-inch ramekins with cooking spray.
3. Spread 1/4 of the potato slices on the bottom of each ramekin. Season the potatoes with salt and pepper.
4. Add 1/8 c of the cream to each ramekin.
5. Sprinkle 1/4 of the Parmesan, 1/4 of the Swiss cheese, 1/4 of the cream cheese cubes and 1/4 of the garlic over the potatoes and cream.
6. Repeat with the remaining potato slices, cream, Parmesan, Swiss, cream cheese and garlic ending with a layer of potato slices on top. Season the potatoes with salt and pepper.
7. Place the ramekins on a cookie sheet.
8. Cover each ramekin with aluminum foil.
9. Bake for 45 minutes or until potatoes are soft and easily pierced with a fork.
10. Remove the foil and bake ramekins until tops are slightly browned, approximately 10 more minutes. You may just want to broil the tops instead of baking longer, if the potatoes are done.
11. Remove ramekins from the oven and let sit for about 15 minutes to cool down.
12. Place ramekins on serving plates, garnish with parsley, and enjoy!
Serves 2. Serve with roasted chicken, my bacon-topped meatloaf, a nice grilled steak, or as a main course with a side salad. The potatoes au gratin tend to be very hot, so please ensure you wait long enough to let the ramekins cool. You can always spoon the potatoes onto a plate which will help with the cooling process. For a party treat, use one large baking dish instead of the two ramekins and double or triple the recipe – great for a dinner buffet if you can keep the potatoes warm via a chafing dish.
Variations: Substitute your favorite cheeses for the Parmesan and Swiss — perhaps adding some crumbles of bleu or feta cheese, or maybe some smoked gouda or smoked cheddar. Add some sliced mushrooms or diced tomatoes. Use sweet potatoes cut into thin slices instead of the regular potatoes, add some cinnamon or nutmeg, and omit the garlic. Or don’t use potatoes at all and substitute sliced squash such as yellow or zucchini squash with some thinly sliced sweet onions. To lighten this dish, use a mixture of fat-free or skim milk and lowfat chicken broth instead of heavy cream. Use fat-free cheese, and cut back on the amount. Now you have the option of not making this dish at all, and eating just steamed or boiled potatoes…but you only live once!
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