Crowned with deliciously savory glory, we present to you… King Gratin! You’ll be bowing down to these warm, comforting flavors. There are lots of fresh garden veggies packed inside, while on top you’ll see a display of tender potatoes that almost looks like a fancy crown. Ya see what we mean? Give your taste buds the royal treatment with King Gratin!
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 4 ounces shallots, diced
- 1 medium carrot, diced
- 1 small zucchini, diced
- 1 cup frozen peas, thawed
- 2 cloves garlic, minced
- 2 tablespoons thyme, stemmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon mace, ground
- 3 cups reduced-sodium vegetable broth
- 1 cup low-fat cream
Directions
Step 1 –Preheat the oven to 350 degrees F and position the rack in the center of the oven.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Place the potato slices in a bowl and cover them with water.
Step 4 –In a large skillet over medium heat, melt the butter.
Step 5 –Add the shallots, the carrot, the zucchini, and the peas to the butter, and cook, stirring often, until softened, about 3 minutes.
Step 6 –Add the garlic, the thyme, the salt, the pepper, and the mace to the veggie mixture and stir until well-combined. Transfer the skillet away from the heat.
Step 7 –Pat the potato slices on a paper towel.
Step 8 –Cover the bottom of the prepared baking dish with 1/3 of the potatoes and top with 1/2 of the veggie mixture.
Step 9 –Repeat the layers once, using 1/2 of the remaining potatoes and the remaining veggie mixture.
Step 10 –Top the vegetable mixture with the remaining potatoes.
Step 11 –In a large bowl, whisk the broth and the cream together until well-combined.
Step 12 –Pour the broth-cream mixture over the potatoes in the baking dish.
Step 13 –Bake the gratin, basting occasionally with the liquid in the baking dish, until it is golden and most of the liquid has been absorbed, about 2 hours.
Step 14 –Transfer the gratin from the oven and allow to cool, about 5-10 minutes.
Step 15 –Serve.
