Healthy Potato Gratin with Fairway Fresh Herbs

Healthy Potato Gratin with Fairway Fresh Herbs

Healthy Potato Gratin with Fairway Fresh Herbs

Gratin, when translated from its French origins, means a dish with a light browned crust of melted cheese or bread crumbs. What do you get when you combine cheese and oven-roasted potatoes? A whole lot of hearty goodness! Use locally-grown potatoes from Fairway with our incredible cheeses for a filling family side. Pair with Fairway Orange Herbed Turkey for a holiday meal your family will love.

Healthy Potato Gratin with Fairway Fresh Herbs

Prep Time: 15 minutes plus 5 minutes for stacking; Cook Time: 75 minutes; Serves: 8

Ingredients:

  • 1½ tbsps Fairway Olive Oil, (plus more for oiling, or use Pam Spray)
  • 1 large shallot, minced (about 1/3 cup)
  • 1½ tsps thyme, chopped
  • ½ tsp rosemary, chopped
  • 2 cups low-sodium chicken broth
  • 2 lbs medium red potatoes, very thinly sliced
  • Fairway Salt and Pepper

Directions:

  1. Preheat the oven to 400°F. Oil or Pam Spray an 8-inch round dark cake pan. Line the bottom of the pan with parchment paper; oil or spray the parchment paper.
  2. In a medium saucepan over medium heat, warm 1½ tbsps Fairway Olive Oil. While the oil is warming, mince the shallot and add to pan, stirring occasionally, until softened, about 3 minutes. During this time chop thyme and rosemary; add these Fairway Fresh Herbs and cook for 1 minute. Add the chicken broth and bring to a boil. Increase the heat to medium-high until the liquid is reduced to ¾ cup, about 10 minutes.
  3. While the broth is reducing, thinly slice red potatoes using a knife (or, preferably, a mandolin). Arrange an overlapping layer of potato slices in the circular cake pan. Stacking instructions: season the potatoes lightly with Fairway Salt and Pepper and spoon a small amount of the reduced broth on top. Repeat, first layering the potatoes, then spooning reduced broth on top, and lastly seasoning with Fairway Salt and Pepper; repeat with remaining potatoes. Pour any remaining broth on top. Cover the cake pan with a sheet of oiled parchment paper faced down and a sheet of foil on top.
  4. Place the cake pan in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
  5. Turn the broiler on. Remove the cake pan from the oven and let rest for 5 minutes. Gently and carefully cut around the gratin cake to make inverting onto a heatproof plate easier; carefully remove the cake pan and parchment paper. Broil the gratin 6 inches from the broiler until the surface is lightly browned, about 2 minutes. Slice into wedges and serve.

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