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Potato Gratin With Chicken Broth, Garlic and Thyme
Potato Gratin With Chicken Broth, Garlic and Thyme
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Serve succulent lamb roast with potato gratin and broiled asparagus for a truly exquisite meal.
Ingredients:
  • 6 garlic cloves, peeled
  • 0.5 cup extra-virgin olive oil
  • 1.5 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
Instructions:
  • Preheat oven to 350 degrees Fahrenheit, positioning the rack at the lowest level.
  • Start the food processor and add garlic through the feeder tube to mince it. Make sure to scrape down the sides of the bowl. Keep the motor running and pour oil through the feeder tube; let it continue processing. Transfer the mixture to a small bowl, stir in thyme, and set aside. Switch to the slicing blade and slice the potatoes thinly.
  • 1. Brush the bottom of a 9-by-13-inch (or similar size) baking dish with the flavorful garlic oil. 2. Create 4 layers by stacking potatoes, generously brushing each layer with oil, and sprinkling salt and pepper. 3. Carefully pour broth onto one corner of the dish to prevent disturbing the garlic and herbs.
  • Bake for 45 minutes until the broth is mostly absorbed. To brown, place on the middle rack and broil for 5 minutes or until lightly golden brown.
  • Allow the potatoes to sit and soak up the liquid for 10 minutes. You can also prepare this ahead of time, keep it at room temperature while the roast is cooking, and then reheat before serving.

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