Potato-Onion Gratin

"Recipe courtesy of Bon Appetit."
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Heat 2 tablespoons oil in large skillet over medium-high heat.
  • Add onions and garlic; sprinkle with salt and pepper.
  • Saute until onions are golden, about 8 minutes.
  • Add thyme and rosemary, saute 2 minutes.
  • Preheat oven to 425 degrees F.
  • Brush 11x7/2 inch glass baking dish with oil.
  • Arrange 1/3 of potatoes in dish.
  • Sprinkle with 1/4 teaspoon each of salt and pepper.
  • Top potatoes with half of onion mixture.
  • Repeat potatoe and onion mixture layer.
  • Top (final layer) with potatoes.
  • Pour broth over.
  • Drizzle with 1 tablespoon oil.
  • Cover dish with foil.
  • Bake potatoes 30 minutes.
  • Uncover and continue to bake until potatoes are tender and golden, about 25 minutes longer.
  • Let stand 10 minutes and serve.

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Reviews

  1. This was good, but we felt like it may be missing something. It was a bit bland for our tastes. Also, in the future I might use a little less chicken broth, as we noticed that it made the potatoes somewhat waterlogged. I'm sure with some tweaking I would really enjoy this. Thanks for posting.
     
  2. This was such a nice change from regular creamy gratins, the fried onions mixed with the stock really infuses the potatoes & the fresh herbs really set it off. I loved it, a keeper for sure. Thanks for posting!
     
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