Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove
- 5 large baking potatoes, peeled (Idaho potatoes work well)
- 3 tbsp. freshly grated Parmesan cheese
- 2 1/2 cups vegetable or chicken stock
- Pinch of grated nutmeg
- Salt and black pepper
- 1 yellow onion, sliced (optional)
- Cubed ham steak (optional)
Directions
Preheat the oven to 400 degrees. Halve the garlic clove and rub the cut surface over the base and sides of a large shallow gratin dish.
Wash and peel the potatoes. Slice very thinly (a mandoline works very well for this, if you have one) and arrange a layer over the bottom of the dish. Add a layer of sliced onions and ham, if using. Sprinkle with a little Parmesan and season with salt and pepper.
Continue layering the potatoes and cheese (and onions/ham) until you reach the top of the pan. Add the stock, then sprinkle with the grated nutmeg.
Bake for 1 1/4 - 1 1/2 hours, or until the potatoes are tender and the tops are well-browned.
Note: For an almost fat-free dish, you can omit the Parmesan cheese as long as you use 100% fat free chicken stock and are not using the ham. I like using the reduced sodium/fat free stock from Swanson.