Saffron Scented Potato Gratin
|Garlic||1 Clove (5 gm), halved|
|Olive oil||1 Teaspoon|
|Spanish onions||1 1⁄2 Pound, thinly sliced|
|Defatted reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Saffron threads||1⁄2 Teaspoon, crushed|
|Yukon gold potatoes||1 1⁄2 Pound, thinly sliced|
|Ground black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||4 Tablespoon|
Preheat the oven to 375°F.
Coat a 3-quart shallow baking dish with no-stick spray.
Rub the bottom and sides with the cut sides of the garlic; discard the garlic.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until golden brown and softened.
In a small saucepan, combine the broth, evaporated milk, and saffron.
Bring to a boil over medium heat.
Arrange half of the potato slices in the prepared baking dish.
Sprinkle with 1/4 teaspoon of the pepper and 1/8 teaspoon of the salt.
Top with the onions and 2 tablespoons of the Parmesan.
Decoratively arrange the remaining potatoes on top and sprinkle with the remaining 1/4 teaspoon pepper, 1/8 teaspoon salt, and 2 tablespoons Parmesan.
Pour the broth mixture over the potatoes.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for 30 to 35 minutes, or until almost all of the liquid has been absorbed and the potatoes are tender.