cooking · Dinner

Potato Gratin

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!

Potato Gratin


  • 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)


3 thoughts on “Potato Gratin

  1. I have potatoes, carrots and onions in the pantry, basil on the sill and precious little else. With a little creative cheese substituting (I might even try a bit of Blue!) I wont even have to go shopping before I make these tonight… Thank you!

    1. That was exactly how I did it – what I had on hand 😀 Any broth, any cheese, any herbs! You might want to salt it a bit – we eat lower sodium. It was just nice to have a gratin not all heavy with cream and butter 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.