Potato Gratin Recipe - Cooking Index
Potato Gratin Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Yellow Finnish or red potatoes - cut 1/8"-thk slices |
| 1 cup | 62g / 2.2oz | Thinly-sliced red onion rings |
| 3 tablespoons | 45ml | Chopped fresh basil |
| 1/2 cup | 118ml | Low-sodium vegetable broth |
| = (or water) | ||
| 2 teaspoons | 10ml | Olive oil |
| 1/2 cup | 73g / 2.6oz | Grated Asiago cheese - (2 oz) |
| Basil sprigs - for garnish |
Preheat oven to 400 degrees. Coat 8-inch baking dish or 2-quart casserole with cooking spray. Arrange one-third of the potato slices in bottom of prepared dish. Top potatoes with 1/3 cup onion slices, 1 tablespoon basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers (except for salt and pepper) twice.
In glass measuring cup, mix broth and oil; drizzle over potatoes. Cover with foil and bake 40 minutes. Uncover and bake until potatoes are tender, 25 minutes.
Sprinkle potatoes with Asiago cheese and bake until cheese melts and begins to brown, about 5 minutes. Let cool slightly before serving. Garnish each serving with basil sprigs.
This recipe yields 8 servings.
Per Serving: 113 Cal; 4g Prot; 3g Total Fat (1 Sat. Fat); 17g Carb.; 6mg Chol; 35mg Sod.; 2g Fiber.
Description:
"These wonderfully simple potatoes, with thinly sliced red onion, fresh basil and grated Asiago cheese, are baked until the top is golden brown."
Source:
Vegetarian Times, November 2001
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