Purple Potato Gratin

I picked up some purple potatoes at the farmers market the other day, and decided I wanted to try this gratin recipe from eatingloud.com. Their list of ingredients includes bacon, which I have omitted.

Nutritional Benefits: Well, all potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron...but the purple variety are more nutritious because they are high in antioxidants!

1 1/2 cups milk (or half & half if you're not worried about the calories!)
1 tablespoon butter
2 tablespoons flour
1 cup grated sharp cheddar cheese
2 lbs purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots (or sweet yellow onion)
1 tablespoon olive oil
1/2 cup grated parmesan cheese
salt/pepper/garlic powder to taste


1. To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Add salt/pepper/garlic powder to taste.

2. In a frying pan, add the olive oil and shallots. Saute until shallots are slightly brown and caramelized. Remove from the pan.

3. Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish and lightly dust with salt and pepper. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese.

4. Place into a preheated 350 degree oven for 40 minutes. You may brown the top of the gratin by placing it under a hot broiler for 4 -5 minutes. Serve immediately.