The potatoes absorb the Balsamic, which becomes a sticky, delicious crust around the pan. Serve with Peas and Leeks if you like. Balsamic Vinegar has countless ways to be used other than as a salad dressing!
Balsamic Potato Gratin
Any flavourful cheese will work with this recipe. We happen to like Garden Vegetable Monterey Jack, but Fontina or Gruyere are also wonderful.
Ingredients
- 1 lb. (454 gr) potatoes thinly sliced, skin on 60 CHO
- 1 TBSP soft butter 0 CHO
- 2 TBSP Balsamic Vinegar (6 CHO/TBSP) 12 CHO
- 2 TBSP olive oil 0 CHO
- ¼ tsp. garlic, minced 0 CHO
- ½ tsp. dried thyme or 1 TBSP fresh rosemary, chopped 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 2 cups (140 gr) Garden Vegetable Monterey Jack Cheese, grated 4 CHO
TOTAL CHO 76 CHO
- TOTAL WEIGHT 531 GRAMS
- 76 CHO DIVIDED BY 531 GRAMS = .143 CHO/GRAM
- ½ CUP = 75 GRAMS (.143 CHO x 75 GRAMS) 10.7 CHO/1/2 CUP
- 1 CUP = 150 GRAMS (.143 CHO x 150 GRAMS) 21.4 CHO/1 CUP
Instructions
- Pre heat oven to 375.
- Grease a medium sized baking dish with the soft butter.
- Grate cheese and set aside.
- Thinly slice potatoes with a sharp knife or mandolin.
- Whisk the Balsamic Vinegar, olive oil, salt, pepper, garlic and herb of your choice.
- Place half the potatoes in the dish and sprinkle with half the Balsamic mixture.
- Repeat with the remining potatoes and Balsamic.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, spread cheese on top and continue to cook for 15 more minutes. The top should be crispy, and potatoes cooked through.
- *Cooking time may depend on how thick or thin the potatoes are cut.
