How To Make Potato Gratin with Juniper Berries
Citrusy with a hint of spice juniper berries simmered in a rich broth is cooked together with tender potatoes to contrast the savory of this potato gratin!
Serves:
Ingredients
- 3tbspbutter
- 1cupchicken broth,canned, low sodium
- 8juniper berries
- 2lbsbaking potatoes
- 1garlic clove
- 1tspsalt
- ¼tspfresh ground black pepper
- 1½cupsfresh bread crumbs
Instructions
-
Heat the oven to 425 degrees F. Butter an 8-by-12-inch baking dish with ½ tablespoon of the butter.
-
In a blender, puree ¼ cup of the stock with the juniper berries.
-
Put the mixture in a small saucepan with the remaining ¾ cup of stock; bring to a simmer.
-
Layer half of the potatoes in the dish and top with the garlic, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Dot with ½ tablespoon of the butter.
-
Add the remaining potatoes to the dish and sprinkle with the remaining ½ teaspoon salt and ⅛ teaspoon pepper. Pour the simmering broth over the potatoes.
-
Dot with 1 tablespoon of the butter and cover the dish with aluminum foil.
-
Bake the potatoes for 20 minutes. Remove the aluminum foil and bake 10 minutes longer.
-
In a small saucepan, melt the remaining 1 tablespoon butter and stir in the bread crumbs.
-
Sprinkle them on the potatoes and continue baking for about 15 minutes longer, until the potatoes are tender and the bread crumbs are golden.
-
Serve and enjoy!
Nutrition
- Calories: 336.69kcal
- Fat: 10.70g
- Saturated Fat: 6.13g
- Trans Fat: 0.35g
- Monounsaturated Fat: 2.81g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 53.88g
- Fiber: 4.88g
- Sugar: 3.33g
- Protein: 8.35g
- Cholesterol: 24.70mg
- Sodium: 756.37mg
- Calcium: 92.35mg
- Potassium: 1104.89mg
- Iron: 3.39mg
- Vitamin A: 88.09µg
- Vitamin C: 15.46mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!