Potatoes au Gratin with an Asian Broccoli Side – For a “Meatless Meal”
Potatoes au Gratin with Fresh Rosemary
Happy 2012! I hope you made wonderful memories with your family and friends this holiday season. Now post-holidays, if you’re like most people, often there’s a resolution to recommit to a personal fitness routine.
One wonderful way to get “in the zone,” is to restructure your diet. Increase the amounts of fruits and vegetables (reduce the sugar, flour and fat), and even enjoy a meatless meal or two.
According to WebMD.com, reducing the saturated fat content of your diet by enoying a “meatless meal” one or two days a week can be a very good thing!
So, to start off the New Year, I wanted to share a meatless meal that sure to be a hit – Potatoes au Gratin with a side of Asian Broccoli. Of course, you can serve these dishes with meat or fish. However, the two together, make a great tasting, satisfying meal.
- 4-5 potatoes, peeled and thinly sliced
- 2 T. butter
- 2 T. flour
- 1 c. grated Parmesan cheese
- 2.5 ounces of goat cheese
- 1 c. coconut milk (or buttermilk)
- 1 small onion, diced
- 4 cloves fresh garlic, diced or minced
- ¼ c. fresh rosemary
- extra virgin olive oil
- salt & pepper to taste
- Preheat oven to 350 degrees F
- In a 2-gallon container pot, par boil sliced potatoes in water for 5 minutes (adding in a bit of olive oil to reduce “sticking”).
- Drain potatoes and set aside in cold water.
- In a skillet on the stovetop, pour olive oil in the pan.
- Add in onions and garlic. Sauté until lightly brown.
- In a pot on the stovetop, pour in coconut milk, butter, goat cheese and garlic & onion mixture. Mix.
- Stir in flour and let sauce thicken.
- Add in salt and pepper.
- In a Pyrex dish or corning ware, rub a bit of olive oil or butter around the bottom and sides of baking dish.
- Put down a layer of potato slices.
- Pour a bit of coconut milk mixture on top.
- Sprinkle grated Parmesan cheese and pieces of rosemary.
- Add goat cheese dollops around the layer.
- Repeat layers until there are no more potatoes.
- Pour any left over coconut milk mixture and cheese on top.
- Bake at 350 degrees for 20-30 minutes or until done.
2011© by Maryann Ridini Spencer
Asian Broccoli Side Dish
- 1-bag of broccoli florettes
- 1 small onion, diced
- 4 garlic cloves, diced
- ½ c. almond slivers
- ½ c. sundried tomatoes (in oil)
- extra virgin olive oil
- sesame oil
- salt & pepper to taste
- On the stovetop, boil broccoli florettes in a pot and cook until al dente.
- Drain and put aside.
- In a skillet, on the stovetop, pour in a bit of garlic olive oil and a few drops of sesame oil.
- Add in onion, garlic and almonds. Cook until lightly brown.
- Add in broccoli and sundried tomatoes. Simmer for 3-4 minutes. Serve hot!
2011© by Maryann Ridini Spencer
•Serve Potatoes Au Gratin with Asian Broccoli as a “meatless meal” for lunch or dinner!
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