POTATO GRATIN (ROSIE DALEY)
Jan 6, 2008
Make and share this Potato Gratin (Rosie Daley) recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
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
Steps:
- 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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