Potato Gratin

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* Exported from MasterCook *

 

Potato Gratin

 

Recipe By : Vegetarian Times Magazine, November 2001, page 38

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds yellow Finnish or red potatoes

cut into 1/8-inch-thick slices

1 cup thinly sliced red onion -- into rings

3 tablespoons chopped fresh basil

1/2 cup low-sodium vegetable broth

OR water

2 teaspoons olive oil

1/2 cup grated Asiago cheese -- (2 oz.)

Basil sprigs -- for garnish

 

8 SERVINGS

 

These wonderfully simple potatoes, with thinly sliced red onion, fresh

basil and grated Asiago cheese, are baked until the top is golden brown.

 

1. Preheat oven to 400F. 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 1/2 cup onion slices, 1 tablespoon basil,

1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers (except for salt

and pepper) twice.

 

2. 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.

 

3. 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.

 

PER SERVING: 113 CALORIES; 4 G PROTEIN; 3 G TOTAL FAT (1 G SATURATED FAT);

17 G CARBOHYDRATE; 6 MG CHOLESTEROL; 35 MG SODIUM; 2 G FIBER

 

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