Potato Gratin With Chicken Broth, Garlic and Thyme Recipe - Allrecipes.com
Potato Gratin With Chicken Broth, Garlic and Thyme Recipe

Potato Gratin With Chicken Broth, Garlic and Thyme

Recipe by  

"Pair your lamb roast with a delicious potato gratin and broiled asparagus."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Adjust oven rack to lowest position. Heat oven to 350 degrees.
  2. 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).
  3. 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.
  4. 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.
  5. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Jul 13, 2005

Didn't like this one bit. Ate a few bites and that was it. Reminded me of when years ago, I made mashed potatoes with chicken broth. Remember those ads that said replace your water with chicken broth. That is all you could taste.

 
Jan 12, 2008

This recipe is absolutely delicious! I used homemade chicken broth, which might be what made it so good. The garlic/thyme seasoning with the olive oil makes it a great side-dish for any Italian meal you may be preparing, but in my case it was served alongside BBQ chicken and was great. I haven't tried this, but next time I might add a bit of grated parmesian to every layer....

 

7 Ratings

Nov 24, 2009

Verey oily and no real taste

 
Oct 29, 2012

We really liked these potatoes. We did not think that they were oily at all. I did reduce the recipe to make for 4 servings so maybe that would make a difference, don't see how but you never know. The only thing that I would change with them is to use fresh thyme rather than dried as the thyme didn't soften up so much and we got some little dried sticks while we were eating. Other than that, great recipe.

 
Feb 11, 2012

Extremely oily and can only taste the thyme! Will never make this again.

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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