POTATO ONION GRATIN

By Silvermama

Can be made ahead.

6 SERVINGS

Ingredients

• 3 tablespoons olive oil, divided. plus
• more for brushing
• 4 cups thinly sliced onions
• 3 large garlic cloves, chopped
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 pounds Yukon Gold potatoes, peeled,
• sliced into 1/2-inch-thick rounds
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black
• pepper
• 1/4 cups low-salt chicken broth

Preparation

Step 1

Heat 2 tablespoons oil in large skillet over
medium-high heat. Add onions and garlic;
sprinkle with salt and pepper. Saute until
onions are golden, about 8 minutes. Add
thyme and rosemary; saute 2 minutes.
DO A HEAD Can be made 2 hours ahead.
Letstand at room temperature.

Preheat oven to 425°F. Brush
llx7x2-inch glass baking dish with oil.
Arrange 113 of potatoes in dish. Sprinkle
with 1flI teaspoon each salt and pepper.

Top potatoes with half of onion mixture.
Repeat; top with potatoes. Pour broth
over. Drizzle with 1tablespoon oil.

Cover dish with foil. Bake potatoes
30 minutes. Uncover and continue to
bake until potatoes are tender and top
is golden, about 25 minutes longer. Let
stand 10 minutes and serve.