Sarasota's No Cream Healthier Dilled Potato Gratin |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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A little bit healthier version without all the heavy cream and takes a little help with dill seeds, corriander and fresh dill for flavor. I love to make these in individual gratin dishes if you have them for a great presentation, but if not, a nice casserole dish makes a great side dish for dinner. Great flavor, and good enough for company or excellent with some simple grilled steaks for dinner. Ingredients:
2 1/4 lbs potatoes, thin sliced (i prefer yukon gold) |
2 cups havarti cheese, shredded (approximately 5 oz) |
1 medium onion, cut in quarters and thin sliced |
1 small fennel bulb, cut in half and thin sliced |
1 cup chicken broth |
1 1/2 teaspoons dill seeds |
1/2 teaspoon ground coriander |
2 teaspoons fresh dill, chopped fine |
2 tablespoons butter |
2 tablespoons butter (to grease the casserole dish) |
salt |
pepper |
sour cream dill sauce |
Directions:
1. First - Prepare the casserole or individual gratin dishes by brushing or rubbing them with butter. Not melted, just use a small brush or a paper towel and coat the inside of the dishes well. DON'T use a non-stick spray or Pam for this. Butter is the key. Then heat the oven, middle shelf, to 350 degrees.
2. Onion and Fennel - In a small sauce pan, add 2 tablespoon of the butter and bring to medium heat. Add in the onion and fennel and cook 3-4 minutes until slightly tender. Then add in the dill seed and corriander, salt and pepper to taste. Cook another 5 minutes of medium low.
3. Potatoes - I love to use my mandolin, but a food processor works well too. Also you can cut them by hand, but thin cut. You don't want them very thick, about 1/8 thick is all you need.
4. Casserole - Add 1/3 of the potatoes in the casserole dish (layered like shingles), top with salt and pepper, then 1/2 of the onion and fennel mixture, 1/2 cup of cheese and 1/3 of the fresh dill.
5. Then layer 2. More potatoes 1/3, salt and pepper, then the rest of the onion and fennel mixture, 1/3 of the dill and 1/2 cup cheese.
6. Layer 3. Potatoes.
7. Finish - Pour the chicken broth over the top of the potatoes and add the remaining cup of cheese.
8. Bake - Middle shelf and I like to put a sheet of foil on the bottom of the oven in case it bubbles over. 45-5o minutes until golden brown and bubbly. When poked with a knife, the potatoes will be tender.
9. Sour Cream Dill Sauce - OPTIONAL. I like to serve the potatoes with a little sour cream mixed with fresh dill. You can mix it up however you like (as much or little as you like).
10. Serve - Let it set 5-10 minutes until set. Then cut and serve. I love to serve this with some of the dilled sour cream.
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