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A Potato-Onion Gratin

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil , divided

  2. 4 cups thinly sliced sweet onion s

  3. 3 large garlic cloves, chopped

  4. 1 tablespoon fresh thyme , chopped

  5. 1 teaspoon fresh rosemary , chopped

  6. 2 pounds Yukon Gold potato es,

  7. 3/4 teaspoon salt

  8. 3/4 teaspoon coarsely ground blk pepper

  9. 1 1/4 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons oil in large skillet over medium-high heat, Add onions and garlic; sprinkle with salt & pepper. Saute until onions are golden, about 8 minutes. Add thyme & rosemary; saute 2 minutes.

  2. Do Ahead - Can be made 2 hours ahead. Let stand at room temperature.

  3. Preheat oven to 425. Brush 9x7x2 inch glass baking dish with oil. Arrange ⅓ of potatoes in dish. Sprinkle with ¼ teaspoon each salt & pepper. Top potatoes with half of onion mixture. Repeat; top with potatoes. Pour broth over. Drizzle with 1 tablespoon oil.

  4. 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.

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