After a very bountiful visit to the local farmers market I was thinking of ideas for a vegetable gratin and came up with this dish. It is light tasting and very filling! For the basil I used Thai basil, regular is fine. It just happens that I have a prolific Thai plant in my garden!
- 2 lbs small Yukon Gold potatoes, thinly sliced
- 1 large sweet onion, peeled and diced
- 3 medium carrots, peeled and thinly sliced
- 3 Tbsp chopped fresh basil (regular or Thai)
- 16 ciliengini balls (fresh mozzarella), quartered
- 1 tsp freshly ground black pepper
- 1 cup lower sodium vegetable broth
- 1 Tbsp extra virgin olive oil
Preheat the oven to 400° and spray a 9 X 13″ glass baking pan with cooking spray.
Lay half the potato slices in the pan, top with the onions, the carrots and sprinkle the basil on top, then half of the pepper. Sprinkle the cheese evenly across.
Top with the remaining potatoes, then sprinkle the remaining pepper.
Whisk the broth and oil together and slowly pour across the pan.
Cover with foil tightly and place in the top 1/3 of the oven, bake for 40 minutes.
Take off the foil and bake for another 20-25 minutes, until golden and the potatoes are fork tender.
Serves 4-6, depending on appetite. (I served it with sauté summer squash)