Potato Gratin With Chicken Broth, Garlic and Thyme
You can never have too many side dish recipes, so give Potato Gratin With Chicken Broth, Garlic and Thyme a try. This recipe serves 12 and costs 54 cents per serving. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 204 calories, 4g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have thyme leaves, salt and pepper, olive oil, and a few other ingredients on hand, you can make it. 17 people were glad they tried this recipe. It is brought to you by Allrecipes. With a spoonacular score of 63%, this dish is solid. Try Thyme-Infused Potato Gratin, Rack of lamb with new potato, onion & thyme gratin, and Garlic Potato Gratin for similar recipes.
Servings: 12
Ingredients:
3 cups canned or cartoned chicken broth
6 garlic cloves, peeled
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 pounds starchy potatoes, such as russets, peeled
1 1/2 teaspoons dried thyme leaves
Equipment:
oven
food processor
bowl
knife
baking pan
frying pan
Cooking instruction summary:
Adjust oven rack to lowest position. Heat oven to 350 degrees. With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife). Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs. Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated. Kitchen-Friendly View
Step by step:
1. Adjust oven rack to lowest position.
2. Heat oven to 350 degrees.
3. With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process.
4. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
5. Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
6. Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
7. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
Nutrition Information:
covered percent of daily need
