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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Recipe courtesy of Bon Appetit. Ingredients:
3 tablespoons olive oil, divided, plus more for brushing |
4 cups thinly sliced onions |
3 large garlic cloves, chopped |
1 tablespoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
2 lbs yukon gold potatoes, peeled, sliced into 1/8 inch thick rounds |
3/4 teaspoon salt |
3/4 teaspoon fresh coarse ground black pepper |
1 1/4 cups chicken broth |
Directions:
1. Heat 2 tablespoons oil in large skillet over medium-high heat.
2. Add onions and garlic; sprinkle with salt and pepper.
3. Saute until onions are golden, about 8 minutes.
4. Add thyme and rosemary, saute 2 minutes.
5. Preheat oven to 425 degrees F.
6. Brush 11x7/2 inch glass baking dish with oil.
7. Arrange 1/3 of potatoes in dish.
8. Sprinkle with 1/4 teaspoon each of salt and pepper.
9. Top potatoes with half of onion mixture.
10. Repeat potatoe and onion mixture layer.
11. Top (final layer) with potatoes.
12. Pour broth over.
13. Drizzle with 1 tablespoon oil.
14. Cover dish with foil.
15. Bake potatoes 30 minutes.
16. Uncover and continue to bake until potatoes are tender and golden, about 25 minutes longer.
17. Let stand 10 minutes and serve.
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