Guilt Free Gratin

• 2 lbs yukon gold potatoes, peeled and very thinly sliced
• 1 teaspoon salt
• 12 teaspoon fresh ground pepper
• 12 teaspoon dried basil (or try thyme or your favorite herb)
• 1 medium onion, finely chopped
• 4 medium carrots, peeled and very thinly sliced
• 1 -1 12 cup vegetable broth

1. Position rack in upper third of oven.
2. Preheat to 400F Grease a shallow 2.5 - 3 quart casserole.
3. Pat potatoes dry with paper towels.
4. Arrange 1/2 the potato slices in a single layer over bottom of prepared casserole, overlapping slightly.
5. Season with a little salt, pepper and basil.
6. Sprinkle with 1/2 the chopped onion.
7. Add all the carrot slices, overlapping slightly.
8. Season with a little salt, pepper and basil; sprinkle with remaining onion.
9. Top with remaining potato slices, overlapping slightly.
10. Season with remaining salt, pepper and basil.
11. Add enough broth to come three-quarters of the way up vegetables.
12. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 minutes.
13. Uncover and bake until potatoes are very tender, about 25 minutes more.
14. (I personally prefer to let the potatoes get a little golden and crunchy around the edges.)
15. Serve hot.
16. To make a vegetarian meal, add some baked tofu and a salad.
17. Or serve with your favorite meat.
18. Excellent with beef.

gold potatoes, salt, ground pepper, basil, onion, carrots, vegetable broth

Taken from www.food.com/recipe/guilt-free-gratin-145255 (may not work)