recipes ∙ 19
Potatoes Au Gratin
INGREDIENTS
1 lb yukon gold potatoes
2 cloves garlic, minced
2 cups milk
½ cup Greek yogurt
½ medium onion, nely
chopped
2 tbsp unbleached,
all-purpose our
½ cup Parmigiano-Reggiano
cheese, grated
1 tsp salt
ground black pepper, to
taste
DIRECTIONS
Thoroughly clean potatoes and then peel. Slice potatoes with the Julienne / Slicer Disk
and the Thin Slice Insert. In a bowl, combine all ingredients except the potatoes, Greek
yogurt and cheese and whisk until well-combined. Pour mixture into a medium saucepan
and add the potatoes. Cook over low heat, stirring occasionally.
Once the potatoes are tender, remove from heat. Rub an 8” square baking dish with a
little olive oil, butter, or non-stick cooking spray. Use a slotted spoon to transfer potatoes
and onion bits to the dish, layering them evenly. In a bowl, mix together the Greek yogurt
with 1/2 cup of the milk mixture, then pour over the potatoes.
Sprinkle the Parmigiano-Reggiano evenly over the potatoes. Bake under the broiler
for a few minutes or until the top is browned. Serve hot with your favorite meat and
vegetables.
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