Friday, March 07, 2008
Not quite au gratin potatoes
This has a similar mouth feel to regular au gratin potatoes but without all the cream and butter.
Sorta potato gratin
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Ingredients
3 Tbs olive oil
3 lbs Yukon gold or other similar potato
1/2 cup low sodium chicken or vegetable broth
2 tsp dried herbs of your choice (I used Penzey’s italian herb mix), or to taste
minced garlic (if desired)
Kosher salt and pepper
Canola oil cooking spray
Directions
Preheat oven to 375 and spray the inside of a 9x9 baking dish with cooking spray.
Peel the potatoes, then slice them about 1/8 inch thick. Rinse, then place in a bowl of cold water for about a half hour.
Drain the potatoes and dry with paper towels or dishcloths. Arrange the first layer in the baking dish, sprinkle with herbs and garlic (if using) and repeat until potatoes are used up.
Bring the broth to a simmer and remove from heat. Add the olive oil and whisk together. Pour over potatoes, then press with the back of a spatula to distribute the liquid. The broth mixture doesn’t need to cover the top layer, but it should come close. Add some additional broth if you feel it’s needed. Cover and bake for 30 minutes.
After 30 minutes, remove foil, press the potatoes with the spatula again to redistribute the liquid and return to the oven, uncovered.
Repeat every fifteen minutes until the potatoes have cooked for at least 90 minutes. When done, the potatoes should be soft (a paring knife should easily slide into them) and should be nicely browned on top.
When done, remove from oven and let cool for 20-30 minutes before serving.
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