Garlic & Wine Potato Gratin |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is an unusual dairy-free potato gratin (excepting a tablespoon of butter), using white wine, sherry and vegetable broth as the liquid. The aroma as it's baking will drive you nuts, and the flavor is absolutely amazing. Ingredients:
1 tablespoon butter |
1 small onion, minced |
1 clove garlic, minced |
1 lb russet potato, peeled and thinly sliced (no more than 1/8 thick) |
1/2 cup vegetable broth |
1/4 cup white wine |
1/4 cup sherry wine |
3/4 teaspoon dried thyme |
salt and pepper |
grated parmesan cheese or manchego cheese, to top (optional) |
Directions:
1. Preheat oven to 375 degrees F.
2. In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
3. Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
4. Cook, covered, for 10 minutes.
5. Transfer the mixture into an 8x8 baking dish, or round pie dish.
6. Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
7. If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.
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