Guilt Free Gratin
"A trimmed-down version of those deliciously fattening gratins. This is fat-free but definitely not flavor-free. Wish I could take credit but it's from November 1999 Vegetarian Times magazine."
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
6-8
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
- Position rack in upper third of oven. Preheat to 400°F Grease a shallow 2.5 - 3 quart casserole.
- 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.
- Add all the carrot slices, overlapping slightly. Season with a little salt, pepper and basil; sprinkle with remaining onion.
- Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I live in the California desert with my husband and (2)Golden Retriever mixes. My favorite cookbook is my trusty Betty Crocker cookbook and there are stains on it to prove it. I've had my Betty Crocker cookbook for 25 years! Between that and watching my mom cook (she is excellent, by the way) from the time my nose was as high as our kitchen counter, I've become a pretty good cook. I love cooking and experimenting with new recipes. 'Zaar has been such fun to do that with! Luckily, my husband doesn't seem to mind being the guinea pig! When we have the chance, we spend weekends camping at the Colorado River in AZ. If I had an entire month off with no worries about the next buck, I'd spend time with my family in No. California and time with my husband. Anyplace he's at would be allright with me!
