Healthy Potato Gratin

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I love potatoes in all forms. I have loved them for as long as I can remember. If they are on option on the table or at a meal, I will generally without fail reach for them first. Yes, it’s pretty much true love.

These gratin potatoes are, obviously, one of those dishes I love. Just imagine a vegetable stock, already rich on it’s own, but add in some sauteed onions, fresh thyme, rosemary and garlic.Layer this with POTATOES, and it is like a little slice of heaven. This is a great vegetarian side, perfect for the upcoming hoidays. Now, this isn’t a cheesy gratin, like you might be thinking of, because of this, it doesn’t hold itself together really well. Don’t let that fool you though, the flavor is so worth this slightly messy side dish.

This is made so much easier if you own a mandoline. Here is the one I have been using for awhile. If you don’t own a mandoline, just set aside a few extra minutes for prepping the potatoes.

Another tip is making sure to line the gratin in your pan with parchment circles on the bottom and the top after layering. I also like cover with tinfoil for the first 35-40 minutes. If you don’t do this, I think the potatoes on top get too brown.

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Healthy Potato Gratin

This is a healthy take on a cheesy potato gratin. Rather than plenty of cheese, this uses a veggie stock and herbs to flavor the gratin.
Course Side Dish
Cuisine American
Keyword potato gratin, vegetarian options for thanksgiving, vegetarian side dishes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Amy- A Red Spatula


  • 8 inch cake pan, 2 inches high


  • 3 pounds red or russet potatoes Thinly sliced with a sharp knife or mandoline.
  • 2 cups vegetable stock
  • 1/2 cup chopped onions
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme
  • 1 teaspoon rosemary


  • Heat a heavy bottom pan over medium heat. Add olive oil and heat. To the olive oil add the chopped onions. Saute this for several minutes until the onions are tender and start to be translucent. Add the garlic, thyme and rosemary. Continue to cook another minute or 2. Add in the stock. Cook this for about 15-20 minutes, until it starts to reduce. You will want a little over a cup of stock left.
    Now, start cutting your potatoes. I used a mandoline to slice the potatoes thinly. If you don't own a mandoline, just make sure you have a sharp knife and get to work,
    Once all your potatoes are cut, preheat your oven to 400 degrees.
    Cut 2 circles of parchment paper. One will go on the bottom of your 8 inch cake pan.
    On top of the parchment, start layering your potatoes, as shown in video. On top of each layer drizzle with the stock. I used a little less than 1/4 cup per layer. Sprinkle with salt and pepper. Continue to layer and drizzle with stock, salt and pepper. I think I had 5 layers all together.
    Place the second parchment paper on top. Then cover with tinfoil, pressing tightly on the sides.
    Bake in the oven for about 30 minutes or so, the potatoes should be beginning to be tender. Continue to bake until top is golden brown.
    Remove from oven and let it cool for a few minutes.
    Invert onto a plate, then invert again. You want the golden brown top facing up. Because there is no cheese in this recipe, it will not stay together as well. So, be careful when you are inverting.
    Allow to cool slightly before cutting.
    Now, sit back and enjoy. You deserve it!

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