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  • 80minutes
  • 156calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lbs yukon gold potatoes , peeled and very thinly sliced

  2. 1 teaspoon salt

  3. 1/2 teaspoon fresh ground pepper

  4. 1/2 teaspoon dried basil (or try thyme or your favorite herb)

  5. 1 medium onion , finely chopped

  6. 4 medium carrots , peeled and very thinly sliced

  7. 1 -1 1/2 cup vegetable broth

Instructions Jump to Ingredients ↑

  1. Position rack in upper third of oven. Preheat to 400°F Grease a shallow 2.5 - 3 quart casserole.

  2. Pat potatoes dry with paper towels. Arrange 1/2 the potato slices in a single layer over bottom of prepared casserole, overlapping slightly. Season with a little salt, pepper and basil. Sprinkle with 1/2 the chopped onion.

  3. Add all the carrot slices, overlapping slightly. Season with a little salt, pepper and basil; sprinkle with remaining onion.

  4. Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil.

  5. Add enough broth to come three-quarters of the way up vegetables. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 minutes.

  6. Uncover and bake until potatoes are very tender, about 25 minutes more. (I personally prefer to let the potatoes get a little golden and crunchy around the edges.) Serve hot.

  7. To make a vegetarian meal, add some baked tofu and a salad. Or serve with your favorite meat. Excellent with beef.

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