| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| Yield: | 4 to 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 teaspoon chopped fresh thyme, plus a few sprigs
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup breadcrumbs or matzo meal
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh chives
- 2 pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick
- 1 3/4 cups low-sodium chicken broth
Instructions
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
- Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
- Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
- Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 603 mg |
Reviews
Very good & easy to make. Lacked some flavor so, next time, I would add some salt/pepper to the potatoes – at a minimum.
Delicious! I didn’t make any changes and it was well received. I will definitely make this again.
Just made this for Easter dinner and it was fabulous. Easy and not as heavy as a traditional gratin, so it is a winner!
Awesome holiday side dish. I was afraid the garlic would be too over-powering, but the flavors melded together terrifically. Will be doing it again this winter!
This was absolutely delicious and a nice change from the usual gratins containing milk and cheese. I didn’t have the correct size non-stick skillet so used my 12″ cast iron. Big mistake….difficult clean-up. Definitely need to use a non-stick or ceramic. Also I sliced the potatoes in the food processor and they were less than the 1/4″ recommended thickness but they worked just fine.
Really enjoyed it and the kids loved it too.