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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A trimmed-down version of those deliciously fattening gratins. This is fat-free but definitely not flavor-free. Ingredients:
2 lbs yukon gold potatoes, peeled and very thinly sliced |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon dried basil (or try thyme or your favorite herb) |
1 medium onion, finely chopped |
4 medium carrots, peeled and very thinly sliced |
1 -1 1/2 cup vegetable broth |
Directions:
1. Position rack in upper third of oven. Preheat to 400°F Grease a shallow 2.5 - 3 quart casserole.
2. Pat potatoes dry with paper towels. Arrange 1/2 the potato slices in a single layer over bottom of prepared casserole, overlapping slightly. Season with a little salt, pepper and basil. Sprinkle with 1/2 the chopped onion.
3. Add all the carrot slices, overlapping slightly. Season with a little salt, pepper and basil; sprinkle with remaining onion.
4. Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil.
5. Add enough broth to come three-quarters of the way up vegetables. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 minutes.
6. Uncover and bake until potatoes are very tender, about 25 minutes more. (I personally prefer to let the potatoes get a little golden and crunchy around the edges.) Serve hot.
7. To make a vegetarian meal, add some baked tofu and a salad. Or serve with your favorite meat. Excellent with beef.
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