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Olive Oil Potato Gratin

Source of Recipe

From "Potatoes 20 Ways" by America's Test Kitchen


Recipe Introduction

"For a potato gratin that actually tasted like potatoes, we added richness to earthy Yukon Gold potatoes with fruity extra-virgin olive oil. We tossed some of the oil with the spuds and used some to sauté onions and thyme. We layered the onions with the potatoes, moistened them with savory chicken broth, covered the dish, and baked the gratin until it was nearly tender. Then we finished it with a golden-brown topping of Pecorino Romano, panko bread crumbs, and more olive oil."

List of Ingredients

â—¦ 2 ounces Pecorino Romano cheese, grated (1 cup)
â—¦ ½ cup extra-virgin olive oil
â—¦ ¼ cup panko bread crumbs
â—¦ Salt and pepper
â—¦ 2 onions, halved and sliced thin
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon minced fresh thyme
â—¦ 1 cup chicken broth
â—¦ 3 pounds Yukon Gold potatoes, peeled and sliced â…› inch thick


Recipe

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Combine Pecorino, 3 tablespoons oil, panko, and ½ teaspoon pepper in bowl; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and ½ teaspoon thyme and cook until fragrant, about 30 seconds. Add ¼ cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.

Toss potatoes, remaining 3 tablespoons oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ½ teaspoon thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining ¾ cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour. Remove foil, top gratin with reserved Pecorino mixture, and continue to bake until top is golden brown and potatoes offer no resistance when poked with paring knife, 15 to 20 minutes. Let cool for 15 minutes. Serve.

Serves 6 to 8