Olive Oil Potato Gratin

Olive Oil Potato Gratin
Olive Oil Potato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • WHY THIS RECIPE WORKS:

  • Olive Oil Potato Gratin

  • to

    a gratin with the focus on the potatoes, we had to create a satisfying dish that didn’t rely on butter and cream.

  • Watch the Video

  • 6 TO 8

    8

  • The test kitchen’s favorite supermarket extra-virgin olive oil is Columela.

  • INGREDIENTS

  • 2 2

    2 ounces Pecorino Romano cheese, grated (1 cup)

  • 1/2 1/2

    1/2 cup extra-virgin olive oil

  • 1/4 1/4

    1/4 cup panko bread crumbs

  • Salt and pepper

  • 2 2

    2 onions, halved and sliced thin

  • 2 2

    2 garlic cloves, minced

  • 1 1

    1 teaspoon minced fresh thyme

  • 1 1

    1 cup low-sodium chicken broth

  • 3 3 1/8

    pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick

Directions

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Combine Pecorino, 3 tablespoons oil, panko, and 1/2 teaspoon pepper in bowl; set aside. 2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 teaspoon thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside. 3. Toss potatoes, remaining 3 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 1/2 teaspoon thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour. 4. Remove foil, top gratin with reserved Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Serve. TWO WAYS TO SLICE How to get 3 pounds of potatoes sliced quickly? USE OUR WINNING MANDOLINE: OXO Good Grips V-Blade Mandoline Slicer. Or if you don’t have a mandoline, cut a slice off of one side of each potato to create a flat, stable surface for thin slicing.

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