French-style potatoes: A simple twist on classic gratin
Potatoes are akin to uncut diamonds among vegetables. They are delicious whether boiled, baked, or fried. However, if you're seeking another recipe for this versatile vegetable, why not try French-style potatoes?
This isn't a potato casserole with hidden minced meat. The ingredient list is much shorter, consisting merely of potatoes, broth, and spices. It shows that you don't need much to transform simple vegetables into an elegant dish. It's an excellent choice for a light lunch, an exquisite dinner, or a tasty side dish for other meals.
French-style potatoes
This recipe is inspired by the classic French gratin, a potato and béchamel sauce casserole. However, here the béchamel is replaced by a simple broth, making the dish lighter. It also pairs well with many meat dishes or vegetarian cutlets.
Potato slices, baked in layers with aromatic herbs, garlic, and a bit of olive oil, become incredibly soft and flavourful. Immersing the potatoes in broth adds delicacy and lightness.
Ingredients:
- 1 kilogram of potatoes,
- 4 tablespoons of olive oil,
- salt and pepper to taste,
- 2 teaspoons of dried thyme,
- 2 teaspoons of dried rosemary,
- 2 cloves of garlic,
- 300-400 millilitres of vegetable or chicken broth.
Instructions:
- Peel, wash, and cut the potatoes into fairly thin half-moons, sticks, or slices.
- Cover with cold water and set aside for 25 minutes. This will remove excess starch, making the potatoes crispy after baking.
- Drizzle a heatproof dish with olive oil or grease it with butter.
- Peel the garlic and rub it over the dish.
- Layer the potatoes in the heatproof dish.
- Season each layer with salt, pepper, herbs, and drizzle with olive oil.
- Carefully pour the broth over.
- Place in an oven preheated to 200 degrees Celsius and bake for 1.5 hours.
Towards the end of baking, you can optionally sprinkle everything with grated Parmesan. Serve the finished potatoes warm, ideally as a side to a meat dish. Enjoy!
