Au gratin potatoes are delicious, and this recipe allows you to revise the dish into a healthier version that is visually impressive.  While you have to be willing to thinly slice your potatoes (I used a mandoline) and take some time to arrange your slices, there is no cream or butter.  The potatoes steam in the broth and herbs and in the end, during the broiling stage, I added some grated parmesan.  I used a molded cheesecake pan for my version so I didn’t have to fuss with inverting the potatoes.  Mine did lose their shape a bit when I sliced on the buffet table, but not too much.

Click here for the recipe from Food and Wine.