By conniecooks on October 21, 2008
"This is totally delicious. It is a lower fat version of Potato Gratin. I bake it in a 10" deep dish pyrex pie plate. It is fairly easy with a food processor or mandoline to do the slicing. You will have to use your common sense with the stock when making, as casserole dishes and potatoes vary in size (the stock should come just barely below the surface of the top layer of potato). Fresh Rosemary finely chopped is also delicious."
Serving Size: 1 (176 g)
Servings Per Recipe: 4