Potato Gratin with Mustard and Cheddar Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gr
Ingredients
- 1 tablespoon butter
- 1 cup fresh white breadcrumbs
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 pound sharp white cheddar cheese, grated
- 1/4 cup all purpose flour
- 5 pounds russet potatoes, peeled, thinly sliced
- 4 cups canned low-salt chicken broth
- 1 cup whipping cream
- 6 tablespoons Dijon mustard
Instructions
- Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
- Position rack in center of oven and preheat to 400 °F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
- Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.
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