MAJESTIC POTATOES AU GRATIN
This is a ease into eating something most are not used to. Purple potatoes originated in South America. It's striking pigment is its nutritional life force, thanks to the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. Anthocyanin a flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those with lighter skin and flesh.
Provided by Rita1652
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Oil bottom of a casserole pan.
- Melt butter in microwave oven. Mix in flour and then whisk in milk. Microwave 2 minute to slightly thicken. Stir in nutmeg, pepper flakes. Set aside.
- Place the white and purple sliced potatoes into separate bowls.
- Mix half of the red onion and garlic with each of the potatoes. Drizzle with olive oil just to coat and sprinkle with seasoned salt to taste and black pepper.
- Toss to separate the slices and coat them with the oil and seasonings.
- Layer half of the purple potatoes in the casserole dish then place 1/4 of the cheese over the layer of purple potatoes; layer 1/2 the white potatoes over the layer of cheese then top with 1/4 of the cheese. Repeat with remaining potatoes and cheese.
- Pour the white sauce over the potatoes and using a knife help it into the layers.
- Mix the panko and Parmesan cheese together and then sprinkle on top of the sauce.
- Bake for 45-60 minutes.
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Armandina Lecz
l.a32@hotmail.comThanks for sharing this recipe!
RX Hasebul.
h_rx56@aol.comI can't wait to try this recipe!
Jutt Mohsin
jutt_mohsin@yahoo.comThis recipe is a keeper!
Shanna Newton
shanna33@hotmail.comI've never made potatoes au gratin before, but this recipe made it easy.
Tessi Siders
s@gmail.comThese potatoes are so creamy and decadent.
kukuru879
kukuru87911@hotmail.comI'm not a big fan of potatoes, but this recipe changed my mind.
Anika Tasnim
at36@hotmail.frThis recipe is a bit cheesy for my taste.
elisha dasantos
dasantos-elisha95@aol.comI made this recipe for a potluck and it was a big hit.
Thomas Brown
b57@gmail.comThese potatoes were the perfect side dish for my roast chicken.
Aqsa Ahtisham
ahtisham-a@gmail.comI added some chopped bacon to this recipe and it was delicious.
Brenda Kilpatrick
b_kilpatrick@yahoo.comThis recipe is a great way to use up leftover potatoes.
fatima khan
khan-fatima65@yahoo.comI loved the crispy cheese topping on these potatoes.
Muhammad Ibrahim Ibrahim
i@gmail.comThe potatoes were a bit dry for my taste.
taylor carswell
taylor.c@hotmail.frThis recipe was easy to follow and the potatoes turned out perfectly. I will definitely be making this again.
Subhan Bau339
s@gmail.comI've made this recipe several times and it always turns out great. It's a family favorite.
NAOMI mukundi
naomi54@yahoo.comThis recipe is a bit time-consuming, but it's worth it. The potatoes are so creamy and flavorful.
Tamra
tamra@gmail.comI made this recipe for a dinner party and it was a hit! Everyone loved it.
Mehar Jamil
j_m47@gmail.comThe potatoes were a bit undercooked for my taste, but the flavor was still good.
Rai Sahib185
sahib185.rai8@hotmail.comThis was a delicious and easy recipe! The potatoes were cooked perfectly and the cheese was melted and bubbly. I will definitely be making this again.