OLIVE OIL POTATO GRATIN
Why this recipe works:Most gratins are loaded down with cream and gooey cheese, but for a potato gratin that actually tasted like potatoes, we skipped the dairy case. We chose fruity, flavorful extra-virgin olive oil to add richness to earthy Yukon Gold potatoes. Some of the oil gets tossed with the spuds before they go in the casserole dish, and some is used to sauté onions and thyme until they're deep golden. We layer the onions with the potatoes, moisten them with savory chicken broth, cover the dish, and bake it until everything is nearly tender. Then we finish it off with a golden-brown topping of Parmesan cheese, crisp panko bread crumbs, and even more extra-virgin olive oil.
Provided by @MakeItYours
Number Of Ingredients 9
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.
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