Mmmm….we all know I LOVE potatoes…and I absolutely LOVE creamy potato gratin. I especially love that 2008 is the year of the potato, which gives me an unnecessary excuse to eat potatoes. This recipe doesn’t call for any cream, thus not only lowering the calorie count, but increases the flavor 10-fold. I sliced my potatoes with a mandoline, but if you don’t have one, not to worry. You’ll just have to slice them buy hand – which can sometimes lean towards a fun time and interesting dish. Try to get them as consistent in thickness as possible – as this will keep the cooking time even. If you can’t get them too even, test the softness in a thicker part of the casserole.
4 med-large Gold potatoes, washed and thinly sliced
1.5-2 C vegetable broth
1 TBSP minced shallots
1 TBSP minced garlic
1 tsp whole coriander seeds *optional
salt and pepper to taste
fresh sprigs of Rosemary, marjoram, and oregano
1. In small saucepan, saute shallot and garlic (and the optional whole coriander seeds) in olive oil over medium heat, about 5 min.
2. Add 1.5 C vegetable broth and fresh herbs. Turn heat to medium-low while cutting potatoes.
3. Preheat oven to 350. Slice potatoes thinly with a mandoline (or knife).
4. Cover casserole dish with one layer of potatoes (no need to grease casserole dish). Pour a bit of the broth mixture over the potatoes. Salt and pepper to taste – but not to 100% taste.**Make sure the Rosemary sprig is saved for laying on top and not layered within the gratin.
5. Add another layer of potatoes, and pour more broth. Continue this until all potatoes are layered. Salt and pepper to final taste..
6. Top with remaining broth-veg mixture. If need be, use the additional 1/2 C broth.
7. Bake, covered, at 350 40-45 minutes (test for doneness). Turn on broiler, broil for 2-3 minutes until crispy on top.
8. Remove rosemary sprig from top. Let cool in dish 5-10 minutes. Serve hot!