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Credit: Bruno Tison, Executive Chef, Northwell Health, New Hyde Park, NY
National Culinary Review, January/February 2024
From the Chef
“This classic potato and onion dish is similar to potato gratin but without the cream and cheese. Chicken broth and seasoning infuse the dish with a subtle savory quality, making it a flavorful and versatile side.”
1 large onion, sliced
1/4 cup olive oil
8 garlic cloves, sliced
1 tablespoon fresh thyme
3-4 cups chicken broth
Salt and pepper, to taste
8-10 medium Idaho® Russet potatoes (about 4 pounds), peeled and finely sliced (about 1/16 inch thick)
1. Preheat oven to 375°F.
2. In a cast-iron pan, sauté the sliced onions in the olive oil until nicely caramelized, 25 to 30 minutes.
3. Add the sliced garlic and thyme and deglaze with the chicken broth. Bring to a boil and cook for about 5 minutes.
4. Season mixture with salt and pepper to taste, then transfer to a large bowl and add the sliced potatoes. Mix well.
5. Reserve some potato slices to arrange on top of the gratin. Transfer remaining potato/broth mixture to a gratin dish (about 12 x 9 inches) and press potato slices tightly and nicely together in no specific order. The thickness of the gratin should be about 1½ inches. Arrange the reserved potato slices on top of the gratin in concentric circles.
6. Make sure the potatoes are well covered with the broth. Cover with aluminum foil and bake at 375°F for about 1 hour.
7. Lower oven temperature to 325°F, remove foil and continue to cook until the top is golden brown, another 40 to 60 minutes.
Makes 6 to 8 servings
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