- 6 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons dried thyme leaves
- 4 pounds starchy potatoes, such as russets, peeled
- Salt and freshly ground black pepper
- 3 cups canned or cartoned chicken broth
- Adjust oven rack to lowest position. Heat oven to 350 degrees.
- With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
- Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
- Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
- Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
03/27/2018
recipepes.com
Potato Gratin With Chicken Broth, Garlic and Thyme, recipe
PT15M
PT1H
5
455 calories
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