Garlic Potato Gratin

Photo by Jodie G.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

85

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

85

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 1

    small onion, thinly sliced

  • 4

    cloves garlic, thinly sliced

  • 1

    teaspoon chopped fresh thyme, plus a few sprigs

  • Kosher salt and freshly ground pepper

  • 1/4

    cup dry white wine

  • 1/4

    cup breadcrumbs or matzo meal

  • 1

    tablespoon chopped fresh parsley

  • 1

    tablespoon minced fresh chives

  • 2

    pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick

  • 1 3/4

    cups low-sodium chicken broth

Directions

Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes. Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping. Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes. Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

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