Twice Baked Red Potato Crab Gratin

2 Tbsp spreadable butter

1 red onion, minced

2 cloves of garlic, minced

2 Tbsp cornstarch

2 Tsp garlic powder

1 Tbsp oregano

1 Tsp onion powder

1 Tsp salt

1/2 Tsp thyme

1 cup milk

1/2 Tsp fresh ground pepper

6 small to medium red skinned potatoes

1 pouch imitation crab meat or can of lump crab meat

1 cup shredded cheese

1/4 cup Parmesan cheese

3-4 slices bread

3 scallions, chopped

Mixed-up Pepper

Mixed-up Salt

Old Bay seasoning

Recipe Adapted from Live Beautifully

Preheat oven to 400 degrees. Cut bread into squares and place on a baking sheet. Bake in the oven for 10-15 minutes until slightly browned. When done, cool down until the bread can be handled. Place in a plastic bag with the Parmesan cheese, thyme, and oregano and crumble the bread until it's thoroughly mixed. Set aside.

Scrub the potatoes under water and rinse. Slice thinly by hand or using a mandolin. Spray a casserole dish with nonstick spray and then cover with a layer of potatoes. Add a second overlapping layer. Then season evenly with the mixed up salt, mixed up pepper, and old bay seasoning. 

Cover the potatoes with the crab, dispersed evenly. Then add remaining potatoes in layers as done previously. Season them as well. Set dish aside for the moment.



In a saucepan or skillet, melt the butter slowly. When dissolved, add the garlic, scallions, and onion. Saute for 5 minutes, then add the salt, pepper, garlic powder, onion powder, and cornstarch. Saute an additional 2-3 minutes. Then add the cheese and milk, stirring constantly until the sauce comes to a boil.

Pour the sauce evenly over the potatoes in the casserole dish.

Top with breadcrumb mixture evenly and bake in the 400 degree oven for an hour, covered with aluminum foil. Remove aluminum foil and bake for an additional 15-20 minutes, uncovered, until the potatoes are tender. Let dish cool for at least 10 minutes before serving.

 

This recipe can easily be adapted to be made gluten free. Just substitute your favorite gluten free bread for the regular bread and bake the bread for an additional 5-10 minutes, straight from the freezer.