Potato Gratin With Chicken Broth, Garlic and Thyme

Potato Gratin With Chicken Broth, Garlic and Thyme

5

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

servings 203 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

5

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 ...

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 Italia...

Verey oily and no real taste

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 k...

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