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    You are in: Home / Recipes / Garlic & Wine Potato Gratin Recipe
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    Garlic & Wine Potato Gratin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    25 mins

    1 hrs 15 mins

    EdsGirlAngie's Note:

    This is an unusual dairy-free potato gratin (excepting a tablespoon of butter), using white wine, sherry and vegetable broth as the liquid. The aroma as it's baking will drive you nuts, and the flavor is absolutely amazing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
    3. 3
      Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
    4. 4
      Cook, covered, for 10 minutes.
    5. 5
      Transfer the mixture into an 8x8 baking dish, or round pie dish.
    6. 6
      Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
    7. 7
      If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.

    Ratings & Reviews:

    • on February 25, 2012

      55

      This was amazing. I topped it with a sherry/vegan-cheeze sauce rather than parmesan, which worked perfectly--broiled for a minute or two. Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      55

      We loved this recipe. The only substitution I made was using olive oil instead of butter since my husband is lactose intolerant and even that little bit could cause him trouble. I wasn't asked, but rather informed that I better save the recipe because I will be making it again. And soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2009

      55

      Great-tasting recipe! I did it with whole deboned chicken breasts on top and sprinkled with grated parmesan cheese. Oh- I also sauteed thin-sliced portabella (brown) mushrooms with the garlic and onion. I didn't use enough potatoes (golden, raw, sliced, enough to fill a 9x9 baking dish almost half way), so it ended up more as a chunky potato soup - we needed a fork, knife AND spoon! But, it was delicious! My soup version and the normal version are both on our list of do-agains!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Garlic & Wine Potato Gratin

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.9
     
    Calories from Fat 27
    18%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 34.6 mg
    1%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.9 g
    7%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    vegetable broth

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