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Cook1 hr 15 mins
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.
- 1 tablespoon butter
- 1 small onion, minced
- 1 clove garlic, minced
- 1 lb russet potato, peeled and thinly sliced (no more than 1/8" thick)
- 1⁄2 cup vegetable broth
- 1⁄4 cup white wine
- 1⁄4 cup sherry wine
- 3⁄4 teaspoon dried thyme
- salt and pepper
- grated parmesan cheese or manchego cheese, to top (optional)
- Preheat oven to 375 degrees F.
- In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
- Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
- Cook, covered, for 10 minutes.
- Transfer the mixture into an 8x8 baking dish, or round pie dish.
- Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
- If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.
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.
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!
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!