Vegetarian, Low-Fat Potato, Onion & Tomato Gratin
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 6
Ingredients
- nonstick cooking spray or vegetable oil
- 1 medium onion, peeled,cut in half and thinly sliced
- salt & freshly ground black pepper
- 2 1⁄4 lbs red potatoes, peeled and sliced 1/8 inch thick
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, divided
- 1 1⁄2 lbs ripe tomatoes, cored and cut into thin slices
- 4 cloves garlic, peeled,thinly sliced
- 2 tablespoons olive oil
- 1⁄2 cup white wine
- 1 cup vegetable broth (or more if needed)
- 1 tablespoon unsalted butter, optional
Directions
- Preheat the oven to 375 degrees.
- Lightly spray or oil a 9-inch square or oval gratin dish with 2-inch sides.
- Place the onion slices on the bottom of the prepared dish and sprinkle with salt and pepper.
- Arrange half of the potato slices over the onion and sprinkle with salt and pepper and half of the thyme.
- Arrange all of the tomato slices over the potatoes and cover with the garlic slices.
- Sprinkle with salt, pepper and the remaining thyme.
- Add a layer of the remaining potatoes and season with salt and pepper.
- Drizzle the olive oil over the casserole.
- Pour the white wine and enough vegetable broth to come two-thirds of the way up the dish.
- Dot with butter, if desired.
- Cover with foil and bake for 45 minutes.
- Remove the foil and press down on the potatoes to make sure they are adequately moistened.
- Bake another 40 minutes or until the top is golden brown and a knife pierces through to the bottom easily.
- Remove from the oven and serve with French bread and a green salad.
- Makes 6 servings.
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