POTATO, THYME AND OLIVE OIL GRATIN

POTATO, THYME AND OLIVE OIL GRATIN image

Number Of Ingredients 5

5 TBL extra-virgin olive oil
3 lb Yukon Gold potatoes
1 tsp chopped fresh thyme
Kosher salt and fresh ground pepper
1/2 c homemade or low salt chicken broth

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.