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Sage and Rosemary Potato Gratin
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Brief Description
Potatoes with sage and rosemary baked in broth and yogurt; topped with a sprinkling of Parmesan.
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Main Ingredient
potatoes
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Category: Vegetables
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 105 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jul 21, 2014
Number of Servings:
Ingredients:
- - low calorie cooking spray
- 3 - large potatoes
- 1 cloves - garlic
- 1/4 cups - fresh sage
- 1/4 cups - fresh rosemary
- 14 ounces - vegetable stock
- 2 tablespoons - fat-free Greek yogurt level tbsp.
- - salt and freshly ground black pepper
- 2 tablespoons - grated Parmesan cheese
Directions:
1. Preheat the oven to 350° F. Spray a 13-by-9-inch baking dish with low calorie cooking spray.
2. Prepare the ingredients. Peel the potatoes and slice as thinly as possible; crush the garlic; finely chop the sage and rosemary.
3. Place the stock in a pan and heat through. Remove from the heat and whisk in the garlic and yogurt. Place the potatoes in a bowl, add the stock mixture and herbs; season well with salt and pepper and mix.
4. Layer the potato slices in the bottom of the baking dish. Pour the rest of the stock mixture over potatoes and cover dish with foil.
5. Bake for one hour. Remove the foil and sprinkle with Parmesan. Return to the oven, uncovered, for 30 minutes, or until potatoes are tender and the top is golden and bubbling.
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