Caprese Potato Gratin
Caprese Potato Gratin takes about 50 minutes from beginning to end. For $1.51 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 238 calories, 14g of protein, and 17g of fat. This recipe serves 8. Only a few people made this recipe, and 7 would say it hit the spot. It works well as a rather cheap side dish. Head to the store and pick up butter, mozzarella balls, parmesan, and a few other things to make it today. It is brought to you by Veggie and the Beast Feast. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so great. Users who liked this recipe also liked Gratin Dauphinois (Potato Gratin), Sage-flavored Gratin Dauphinois With Potato, Sweet Potato And P, and Caprese Potato Salad.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped fresh basil
10 ounces grape tomatoes, halved
2½ cups lowfat milk (I used 2%)
8 ounces fresh mozzarella balls, halved
¼ teaspoon freshly grated nutmeg
¼ cup grated parmesan
Salt and pepper to taste
1½ cups shredded mozzarella
Equipment:
sauce pan
whisk
oven
frying pan
casserole dish
aluminum foil
Cooking instruction summary:
Preheat the oven to 400 degrees.Melt the butter in a large saucepan. Once melted, whisk in the flour until it forms a paste. Pour in the milk, then add the nutmeg, basil, cayenne, salt and pepper. Whisk constantly over medium heat until it thickens to the point where you can see the bottom of the pan when you whisk. Remove from the heat and pour in the mozzarella, stirring until melted and smooth.Coat an 8x8 (or 8" round) casserole dish with nonstick spray. Pour a little sauce in the pan so that it covers the bottom, then top with a layer of sliced potatoes. Follow with ¼ of the tomatoes and mozzarella balls, then with some more sauce. Repeat 3 more times, topping with the remaining sauce and ¼ cup of grated parmesan cheese.Cover with foil and bake for 30 minutes. Remove the foil, and bake for another 10 minutes, and then broil for a few minutes until the cheese on top is golden and bubbly.Let sit for 10 minutes before digging in.
Step by step:
1. Preheat the oven to 400 degrees.Melt the butter in a large saucepan. Once melted, whisk in the flour until it forms a paste.
2. Pour in the milk, then add the nutmeg, basil, cayenne, salt and pepper.
3. Whisk constantly over medium heat until it thickens to the point where you can see the bottom of the pan when you whisk.
4. Remove from the heat and pour in the mozzarella, stirring until melted and smooth.Coat an 8x8 (or 8" round) casserole dish with nonstick spray.
5. Pour a little sauce in the pan so that it covers the bottom, then top with a layer of sliced potatoes. Follow with ¼ of the tomatoes and mozzarella balls, then with some more sauce. Repeat 3 more times, topping with the remaining sauce and ¼ cup of grated parmesan cheese.Cover with foil and bake for 30 minutes.
6. Remove the foil, and bake for another 10 minutes, and then broil for a few minutes until the cheese on top is golden and bubbly.
7. Let sit for 10 minutes before digging in.
Nutrition Information:
covered percent of daily need
