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Creamless Potato Gratin

Cummulative Rating

Servings
Serves 6
Difficulty
Easy

Ingredients

3 cups gf chicken stock
Salt and fresh ground pepper
6 large white new or Yukon potatoes, peeled and thinly sliced to about 1/4"
1/2 cup Gruyere cheese, grated

Directions

Preheat oven to 375 degrees F. Butter a 3 quart baking dish.
Add the stock to a medium saucepan and place over medium-high heat. Bring to a boil and season to taste with salt and pepper. Place the sliced potatoes in the baking dish and pour the hot stock over potatoes to cover. Cover the dish with foil. Bake for about 45 minutes or until the potatoes are tender and the liquid has been absorbed. Sprinkle the Gruyere over the top and place under the broiler. Broil until the cheese melts. Serve immediately.

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Reviews

Posted By Member: Stephanie Murray
Posted Date: 5/26/2007

It tasted okay, but the liquid did not absorb and they took another 15 minutes longer than it said. They were very plain, but okay.

Posted By Member:
Posted Date: 2/11/2013

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Posted By Member: D.
Posted Date: 3/17/2008

My husband and I both loved these. If you’re thinking scalloped potatoes with a lot of milk or cream and cheese, these may disappoint. If you bake them in a relatively large pan so that they’re about 1 1/2 inches deep, they cook quickly and you get more crusty top. They were delicious using the Ementhaler we had on hand and might be very good with Jarlesberg as well as the gruyere called for.

Posted By Member: Brieanne
Posted Date: 6/5/2010

These were really good. A nice low fat alternative to cream based potatoes. I also added some sharp cheddar on top. The liquid did NOT absorb, but I just dumped it out and put on the cheese . Great if looking for a light side dish.

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