Hessian potato gratin

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 150 g Harzer cheese
• 350 ml vegetable stock
• 2 tsp oil
• 1 sprig(s) rosemary
• 1 tsp salt, coarse

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

low-fat, suitable for WW

Preheat the oven to 150°C (top/bottom heat). Peel the potatoes and slice them thinly. Slice the Harzer cheese thinly. Spread half of the oil in a baking dish. Layer the salted potato slices and rosemary sprigs in the dish. Place the dish in the middle of the oven. After about 15 minutes, as soon as the potatoes begin to sweat slightly, add the vegetable broth to the dish. Return the dish to the oven. Stir gently to ensure all the potatoes are cooked evenly. After about 15 minutes, the potatoes should have almost completely absorbed the broth. Remove the dish from the oven. Layer the potatoes evenly with the cheese slices and return it to the oven until the cheese is lightly browned. It’s a great side dish for chicken.