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Sarasota's No Cream Healthier Dilled Potato Gratin

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“A little bit healthier version without all the heavy cream and takes a little help with dill seeds, corriander and fresh dill for flavor. I love to make these in individual gratin dishes if you have them for a great presentation, but if not, a nice casserole dish makes a great side dish for dinner. Great flavor, and good enough for company or excellent with some simple grilled steaks for dinner.”
READY IN:
55mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. First -- Prepare the casserole or individual gratin dishes by brushing or rubbing them with butter. Not melted, just use a small brush or a paper towel and coat the inside of the dishes well. DON'T use a non-stick spray or Pam for this. Butter is the key. Then heat the oven, middle shelf, to 350 degrees.
  2. Onion and Fennel -- In a small sauce pan, add 2 tablespoon of the butter and bring to medium heat. Add in the onion and fennel and cook 3-4 minutes until slightly tender. Then add in the dill seed and corriander, salt and pepper to taste. Cook another 5 minutes of medium low.
  3. Potatoes -- I love to use my mandolin, but a food processor works well too. Also you can cut them by hand, but thin cut. You don't want them very thick, about 1/8" thick is all you need.
  4. Casserole -- Add 1/3 of the potatoes in the casserole dish (layered like shingles), top with salt and pepper, then 1/2 of the onion and fennel mixture, 1/2 cup of cheese and 1/3 of the fresh dill.
  5. Then layer 2. More potatoes 1/3, salt and pepper, then the rest of the onion and fennel mixture, 1/3 of the dill and 1/2 cup cheese.
  6. Layer 3. Potatoes.
  7. Finish -- Pour the chicken broth over the top of the potatoes and add the remaining cup of cheese.
  8. Bake -- Middle shelf and I like to put a sheet of foil on the bottom of the oven in case it bubbles over. 45-5o minutes until golden brown and bubbly. When poked with a knife, the potatoes will be tender.
  9. Sour Cream Dill Sauce -- OPTIONAL. I like to serve the potatoes with a little sour cream mixed with fresh dill. You can mix it up however you like (as much or little as you like).
  10. Serve -- Let it set 5-10 minutes until set. Then cut and serve. I love to serve this with some of the dilled sour cream.

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