Easy Potato Gratin
by Lauren Chattman
This Easy Potato Gratin Recipe, featuring Gruyere cheese, russet potatoes and cereal, will quell your craving for cheesy crunch and keep you coming back for more.
Makes 6 servings
Easy Potato Gratin Recipe Ingredients
2 pounds russet potatoes, peeled
Salt and ground black pepper
1 1/2 cups shredded Gruyere cheese
2 tablespoons unsalted butter, melted
1 garlic clove, finely chopped
3/4 cup Kellogg's Special K cereal
Easy Potato Gratin Recipe Directions
Preheat oven to 350 F. Spray a 9-inch round cake pan with nonstick cooking spray.
Place potatoes in a pot and cover with water.
Add 1 teaspoon salt and bring to a boil.
Boil until potatoes are partially cooked, but still hard at centers, six to eight minutes.
Drain and set aside to cool slightly.
Cut into 1/4-inch-thick rounds.
Arrange half of potato rounds in concentric circles in the dish, overlapping slightly.
Sprinkle with salt and pepper, and 1 cup cheese.
Arrange remaining potato rounds on top of cheese in concentric circles.
Sprinkle with salt and pepper.
Melt butter in a medium skillet over medium heat.
Add garlic and cook, turning, until golden on all sides.
Add cereal and 1/4 teaspoon salt and cook, stirring, until cereal has absorbed butter.
Remove from heat and mix with remaining 1/4 cup cheese.
Sprinkle cereal mixture over potatoes.
Cover dish with foil.
Bake until potatoes are cooked through and cheese is melted, about 30 minutes.
Uncover and bake until topping crisps, about five minutes longer.
Let stand five minutes and serve.
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Easy Potato Gratin Recipe
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