Wayne Gisslen

Potatoes au Gratin

Preparation info
  • Portions:

    12

    , Portion Size: 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Scrub the potatoes and simmer or steam them until tender but still firm.
  2. Drain and spread on sheet pan to cool.
  3. When the potatoes are cool enough to handle, peel and cut them into uniform ⅜-in. (1-cm) dice.
  4. Combine with the hot cheese sauce in a baking pan.
  5. Mix the bread crumbs and paprika and sprinkle over the potatoes. Drizzle th

Per serving: Calories, 190; Protein, 7 g; Fat, 6 g (29% cal.); Cholesterol, 20 mg; Carbohydrates, 26 g; Fiber, 2 g; Sodium, 150 mg.