Garlic & Wine Potato Gratin

Submitted by EdsGirlAngie

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 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)

directions

1. Preheat oven to 375 degrees F.
2. In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
3. Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
4. Cook, covered, for 10 minutes.
5. Transfer the mixture into an 8x8 baking dish, or round pie dish.
6. Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
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.

Reviews

[Serah B.]

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.

 

[Phrensy]

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!

 

[Mad Chef Scott]

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!

 

[joan in CNY]

Angie, Sorry but this was a bust for DH and me. Followed the method and ingredients exactly except for using chicken broth instead of vegetable. You are right, the aroma is certainly pungent while cooking! But all the expected flavor wasn't there. DH thought it might be the type of potatoes I used but I did use russets as that was what you specified in the recipe. Sorry, but this is not a "keeper" for me.

 

[Kookaburra]

I can't believe this only has ONE 5 star review. It's fabulous! Joymon515, it may have tasted great made without the sherry, but believe me, dry sherry is what makes this recipe rock! I cooked this exactly as specified. For the stock I used 1 teaspoon of vegetable stock powder in 1/2 cup hot water. I used 4 large-ish potatoes which made enough for four generous serves. Simple to cook and such a unique taste! Totally impressed.