Ingredients for Purple Potato Gratin
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Cheddar Cheese
- Purple Potatoes
- Shallot
- 1 tablespoon olive oil
- 4 slices bacon
- 1/2 cup grated Parmesan cheese (optional)
- Salt And Pepper
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How to Make Purple Potato Gratin
- Preheat oven to 350°F (175°C).
- Make the gratin sauce: In a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk until smooth and thickened. Stir in 1 cup of shredded Gruyère cheese (or similar) until melted. Season with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup thinly sliced shallots and sauté until caramelized, about 5-7 minutes.
- Remove shallots from skillet and set aside. Add 4 slices of bacon to the skillet and cook until cooked through but not crispy. Remove from skillet, chop into 1-inch pieces, and set aside.
- Peel and thinly slice 2 pounds of purple potatoes.
- Grease a gratin dish (approximately 9x13 inches). Layer half of the sliced potatoes in the dish.
- Sprinkle half of the caramelized shallots over the potatoes, followed by the remaining potato slices.
- Pour the gratin sauce evenly over the potatoes, spooning it into any gaps. Top with remaining shallots, the parmesan cheese, and bacon pieces.
- Bake for 40-45 minutes, or until potatoes are tender and the top is golden brown and bubbly.
- Let rest for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
58g
Carbs
18g
