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Potato Gratin
Fiona MacLeanFiona MacLean

Healthy Potato Gratin

A lighter potato gratin baked with hot chicken or vegetable stock instead of cream, layered with onions, garlic, and optional tomatoes.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 medium to large potatoes peeled and thinly sliced
  • 1 clove garlic thinly sliced or crushed
  • 0.5 large onion thinly sliced
  • 300 ML hot chicken or vegetable stock or 1 stock cube dissolved in 300ml water
  • 150 g grated Parmesan or other cheese vegan cheese can be substituted
  • olive oil for greasing
  • chopped tomatoes optional
  • oregano
  • salt and pepper
  • 1 bay leaf optional
  • leaf parsley chopped, for garnish (optional)

Method
 

  1. Peel and thinly slice the potatoes. Thinly slice the onion, and thinly slice or crush the garlic.
  2. Prepare the hot chicken or vegetable stock.
  3. Preheat the oven to 190°C (375°F or gas mark 5). Wipe a little olive oil on the bottom of a baking dish to prevent sticking.
  4. Place a layer of onions and garlic on the bottom of the dish and season with salt and pepper.
  5. Add a symmetrical layer of potatoes, followed by the rest of the garlic and onion, and an optional couple of spoonfuls of chopped tomatoes.
  6. Add the final layer of potatoes. Top with chopped tomatoes, salt, pepper, oregano, and an optional bay leaf.
  7. Pour the hot stock over the potatoes until it reaches just below the top layer of potatoes.
  8. Bake in the oven for about 45 minutes, until the potatoes are tender when pierced with a fork and the stock is absorbed.
  9. Top with grated cheese and return to the oven for 5 minutes, or place under a hot grill until golden brown and bubbly.
  10. Rest for a few minutes to absorb any remaining stock, then garnish with chopped parsley.
  11. Remember to remove the bay leaf before eating.

Notes

For an extra healthy variation, additional vegetables like carrots can be added.