Potato Onion Gratin
- Number of Servings: 8
Ingredients
2 lbs Yukon Gold potatoes, peeled and sliced thin4 cups thinly sliced onion1 tbsp fresh thyme1 tsp fresh rosemary3/4 tsp salt3/4 tsp pepper3 tbsp olive oil, divided plus more for brushing3 large cloves garlic, chopped1 1/4 cup reduced sodium chicken broth
In skillet, saute garlic in 2 tbsp olive oil. Add onions, sprinkle with salt and pepper to taste, and cook until tender, about 8 minutes. Add rosemary and thyme and cook for 2 minutes.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4 tsp salt and pepper. Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour broth over the mixture. Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425 for 30 minutes. Remove foil and bake until potatoes are tender and start to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user KNOVICK421.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4 tsp salt and pepper. Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour broth over the mixture. Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425 for 30 minutes. Remove foil and bake until potatoes are tender and start to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user KNOVICK421.
Nutritional Info Amount Per Serving
- Calories: 214.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 320.1 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 5.2 g
- Protein: 4.9 g
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