Wasabi Potato Gratin
Recipe: #22049
December 08, 2015
Categories: Side Dishes, Potatoes, Japanese, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is a Ben O'Donoghue recipe I found in the paper. The combination of potatoes, cream and wasabi work really well together. So easy and quick to prepare and serve as a side dish. The Wasabi is not at all overpowering in this recipe, so if you want to add a little more I think it would be no problems, but I would taste before adding more."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (253.3 g)
- Calories 355.7
- Total Fat - 22.3 g
- Saturated Fat - 12.9 g
- Cholesterol - 60.4 mg
- Sodium - 151.5 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 4.3 g
- Sugars - 7.5 g
- Protein - 5.8 g
- Calcium - 130.4 mg
- Iron - 1.7 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
Step 2
Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
Step 3
Combine the milk, cream and wasabi paste and season well.
Step 4
Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
Step 5
Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Tips
No special items needed.
0 Reviews
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