Best Olive Oil Potato Gratin Recipes

OLIVE OIL POTATO GRATIN

Steps:

• Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease 13x9 inch baking dish. Combine cheese, 3 tbs oil, panko, & 1/2 tsp pepper in bowl; set aside.
• Heat 2 tbs oil in 12 inch skillet over medium heat until shimmering. Additions, 1/2 tsp salt, & 1.4 tsp pepper; cook, stirring frequently, until browned, about 15 minutes. Add garlic & 1/2 tsp thyme; cook until fragrant, about 30 seconds. Add 1/4 cup broth & cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
• Toss potatoes, remaining 3 tbs oil, 1 tsp salt, 1/2 tsp pepper, & remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, & distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with foil and bake for 1 hour.
• Remove foil, top gratin with reserved cheese mixture, & continue to bake until golden brown and potatoes are completely tender, 15-20 minutes. Let cool for 15 minutes.

POTATO, THYME AND OLIVE OIL GRATIN

Steps:

• Position rack in middle of oven, preheat to 375. Coat inside of 9x9 baking dish or equivalent with 1 TBL olive oil. Peel potatoes, slice them into 1/8" thick rounds, and put them in a bowl. Add thyme, 1 1/2 tsp salt, and a few grinds of pepper and toss to coat. Pout into baking dish and arrange in even layer Bring chicken broth to simmer in small saucepan. Whisk remaining 4 TBL oil into broth and pour mixture over potatoes. Press down on potatoes with back of spatula to distrbute the liquid. Cover baking dish with foil and bake 30 min. Remove from over, remove foil and press down on potatoes with spatula to get juices to bubble over edges of potatoes. Return pan to oven uncovered and cook another 15 min. Repeat pressing on potatoes every 15 min twice more for a total of 1 hour 15 min cooking time. Gratin will be lightly brown and potatoes tender. Rest 30 min before serving - can be made 4 hours ahead; let dish sit on counter and 20 min before serving, reheat in oven until warmed through.

OLIVE OIL POTATO GRATIN

Steps:

• 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 1/2 teaspoon pepper in bowl; set aside.
• Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 teaspoon thyme and cook until fragrant, about 30 seconds. Add 1/4 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, 1/2 teaspoon pepper, and remaining 1/2 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 3/4 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 are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Serve.