| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil, plus more for the dish
- 2 pounds Yukon Gold potatoes (4 to 5), thinly sliced
- 2 teaspoons fresh thyme
- Kosher salt and freshly ground pepper
- 1 sweet onion, sliced into 1/8- to 1/4-inch-thick rounds
- 1 leek (white and light green parts only), sliced into 1/8- to 1/4-inch-thick rounds
Instructions
- Preheat the oven to 425˚. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.
- Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 265 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 548 mg |
Reviews
Easy and flavorful!
This was an excellent side dish that was very easy to make and tasty. It’s also healthier than mashed potatoes because it uses less fat. My family could only eat half the first go round and we had it again the next night. It was excellent reheated.
this is a great potato dish when having a big meal with lots of guests. It is delicious plus you can add gravy if you are having roasted turkey or chicken and avoid the last minute whipping of potatoes.