While this dish resembles a gratin, it technically is not. Gratins are topped with butter and either cheese or breadcrumbs then baked until crispy. I removed the cheese, breadcrumbs and butter and made a healthier version of the traditional potatoes gratiné. I also slipped some broccoli into these but feel free to add other veggies like carrots or cauliflower.
Makes: 2 servings
Preparation time: 10m
Cooking time: 10m
Total time: 50m
- 1/2 pound potatoes (Yukon gold or red-skinned)
- 1/2 cup broccoli (chopped)
- 3 garlic cloves (minced or crushed)
- 1/2 cup low-sodium vegetable stock
- salt and pepper (to taste)
Equipment: vegetable peeler, small baking dish (holds about 2 cups)
- Preheat the oven to 425ºF/218ºC and spray a small baking dish with non-stick spray.
- Wash the potatoes (you can peel them if you wish but I prefer not to). Then use a vegetable peeler to slice the potatoes into thin pieces. You can also use the slicer side of a box grater. Continue until you have sliced all of the potatoes. Pile them into the greased baking dish and spread them out evenly.
- Mix the broccoli and garlic into the potatoes and lightly season with salt and pepper.
- Pour the vegetable stock on top.
- Cover and bake at 425ºF/218ºC for 20 minutes. Then uncover and bake another 20 minutes. The potatoes are done when they are soft and most of the liquid is absorbed. Let cool 5-10 minutes before serving.