WebTransfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes. 2. Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium …
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The simple recipe transforms the humble spud into a star dish. Potato gratin is one Mary Berry’s favourite ways of serving potatoes. She’s been cooking them for over 25 years and they’re as popular now as they were then.
Mary Berry’s vegetable gratin brings potatoes and carrots together in a dish that’s rich, creamy, colourful and full of flavour. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft.
Potato gratin is one Mary Berry’s favourite ways of serving potatoes. She’s been cooking them for over 25 years and they’re as popular now as they were then. Make sure you use an ovenproof dish that’s wide and shallow, so you get more of the delicious crispy golden crust – you'll need a 1l shallow ovenproof dish, buttered, for this recipe.
There is a better ingredient for making low-carb potato gratin - rutabaga, also known as swede. Although rutabaga contains more carbs than cauliflower, in my opinion it's worth using it in this recipe. I've been using this amazing low-carb vegetable for years - mostly in soups and stews like this one.