Ingrédients pour Garlic Wine Potato Gratin
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Russet Potato
- Vegetable Broth
- White Wine
- Sherry Wine
- Dried Thyme
- Salt and pepper to taste
- Parmesan Cheese
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Comment préparer Garlic Wine Potato Gratin
- Preheat oven to 375°F (190°C).
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 4 cloves garlic, minced. Cook until softened, about 10-15 minutes, stirring occasionally.
- Add 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick), 1 ½ cups vegetable broth, ½ cup dry white wine, ¼ cup dry sherry, 1 teaspoon fresh thyme leaves, salt, and pepper to taste. Stir to combine.
- Bring to a simmer, cover, and cook for 10 minutes, or until potatoes are slightly softened.
- Transfer the potato mixture to an 8x8 inch baking dish or a round pie dish.
- Bake, uncovered, for 50-60 minutes, or until the potatoes are golden brown, tender, and most of the liquid is absorbed. If the top is browning too quickly, loosely tent with foil.
- (Optional) Sprinkle with 1/4 cup grated Parmesan or Manchego cheese during the last 5-10 minutes of baking, or until the cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
9g
Carbs
7g
