Potato and carrot gratin

6 servings

Ingredients

Quantity Ingredient
2 pounds Yukon Gold Potatoes; Peel, Slice Very Thin
1 teaspoon Salt
½ teaspoon Freshly Ground Pepper
½ teaspoon Dried Basil
1 medium Onion; Finely Chopped
4 mediums Carrots; Very Thinly Sliced
1 cup Vegetable Broth; To 1 1/2 C

Directions

The carrots can be replaced with parsnips if you prefer.

Position rack in upper third of oven. Preheat oven to 400F. Grease shallow 2½ - 3 qt casserole.

Pat potatoes dry with paper towels. Arrange half the potato slices in single layer over bottom of prepared casserole, overlapping slightly.

Season with a little salt, pepper and basil. Sprinkle with half the chopped onion.

Add all 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 the vegetables. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 min. Uncover and bake until potatoes are very tender, about 25 in more.

Serve hot.

6 servings

Dairy-Free

This was very good. Be sure to eat it with some of the liquid.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 141 Total Fat 0.9g Sat Fat 0.2g Carb 30.4g Fib 4g Pro 4.1g Sod 744mg CFF 5⅖%

Recipe by: Vegetarian Times, Nov 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 22, 1999, converted by MM_Buster v2.0l.

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