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Old 03-24-2005, 09:28 PM   #1
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Join Date: Mar 2005
Location: Auckland, New Zealand
Posts: 58
Potato and Parmesan Gratin

For a lower fat gratin use Chicken Stock instead of the cream

1 kg potatoes
3 cups cream or 2 cups chicken stock
spray oil
salt and pepper to taste
cup freshly grated parmesan cheese
cup chopped parsley
tsp dried tarragon

1 Pre-heat the oven to 180C
2 Thinly slice the potatoes using a food processor or mandoline. Toss the potato slices with cream or stock in a bowl until thoroughly coated.
3 Spray a non-metal casserole with oil. Arrange 4 layers of potato slices in the bottom and sprinkle with salt and pepper. Sprinkle with the cheese.
4 Combine the parsley and tarragon then sprinkle over the cheese and potatoes. Cover with the remaining potato slices. Season with salt and pepper, then sprinkle the remaining cheese and the herb mixture.5Pour over the remaining cream or stock over the potatoes. Bake for 1 hours or until potatoes are tender.

Servings: 6

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