Serves: 6
Total Calories: 138

1 leek thinly sliced
1 yellow onion thinly sliced
1 stalk celery thinly sliced
2 shallots thinly sliced
2 tablespoons chopped garlic
1 tablespoon granulated
1 tablespoon granulated onion
6 cups Vegetable Broth
9 medium Yukon gold potatoes peeled and very thinly sliced
1 tablespoon chopped fresh flat leaf parsley or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Preheat the oven to 350 degrees F.

Put the leek, onion, celery, shallots, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, until the onion starts to brown, about 5 minutes. Stir in the granulated garlic and granulated onion and cook for 2 minutes. Stir in the broth, increase the heat to medium-high, and simmer for 10 minutes.

Add the potatoes and stir until well combined. Decrease the heat to low and cook, stirring constantly so the potatoes don’t stick together, until the potatoes are translucent, about 15 minutes. Remove from the heat and stir in the parsley and thyme.

Transfer to 13 x 9-inch baking dish and bake uncovered for about 25 minutes, until the potatoes are golden brown and fork-tender. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 138
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Double Squash with Pecans and Dried Cherries
Sauteed Kale and Mushrooms with Ginger
Boulengere Potatoes
Oven Roasted Tomates with Arugula
Grilled Ratatouille with Pesto Sauce
Twice Baked Yams and Mashed Potatoes
Mustard Braised Brussels Sprouts and Corn
Potato Wedge Salad
Veggie Wraps with Herbed Hummus
Roasted Eggplant and Heirloom Tomatoes