Potato Gratins*

*from The Essential Vegetarian Cookbook by Diana Shaw page 228

2 tsp extra virgin olive oil

2 shallots, minced

1 garlic clove, minced

2 lbs Yukon Gold potatoes, peeled & sliced

1/2 cup veggie broth

1/4 cup minced parsley

3 tbsp grated Parmesan Cheese

Salt & Pepper to taste

Heat oil in large skillet over medium-high heat.

When it's hot, add the shallots & garlic, reducing heat to medium-low and saute until the shallots have softened. (About 6 minutes).

Add the potatoes and broth.

Cover and continue to cook over medium-low until the potatoes care soft enough to mash with the back of a spoon, about 20 minutes. (You can add more broth if necessary to prevent sticking.)

Heat the broiler.

Lightly grease an 8-inch gratin dish or baking dish.

Mash the potatoes coarsely with the back of a spoon. Stir in the parsley and season with salt and pepper to taste.

Place the potato mixture in the dish in a smooth, even layer.

Sprinkle with Parmesan.

Broil until top is golden brown.

(Do not freeze.)