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1 1/2 tbsp olive oil
1/4 cup minced shallots
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 cups low sodium chicken broth
2 lb small red potatoes (scrubbed, skins on) very thinly sliced
salt and pepper
1 round cake pan
parchment paper
preheat oven to 400degrees F - oil bottom and sides of cake pan and line the bottom of the pan with a round piece of parchment paper (also oiled)
heat 1 1/2 tablespoon olive oil in pan, add shallot and cook for 2-3 min until softened, add thyme and rosemary and heat through another min. Add chicken broth and bring to a boil, reduce heat slightly and simmer until reduced to 3/4 cup, about 10 min.
arrange layer of potatoes and lightly sprinkle with salt and pepper and spoon some of the chicken stock over top, repeat layers until all potatoes are used up. Pour remaining stock over top. Cover with another circle of oiled paper and a piece of foil, sealing edges of foil around top of cake pan.
Bake 1 hour, Remove foil and paper and bake another 10 min until top is dry.
Turn broiler on, remove pan from oven and let sit for 5 min.
invert cake pan onto heatproof serving platter. remove the parchment from top. Broil gratin for a few minutes to brown, cut into wedges like a pie to serve.
1/4 cup minced shallots
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 cups low sodium chicken broth
2 lb small red potatoes (scrubbed, skins on) very thinly sliced
salt and pepper
1 round cake pan
parchment paper
preheat oven to 400degrees F - oil bottom and sides of cake pan and line the bottom of the pan with a round piece of parchment paper (also oiled)
heat 1 1/2 tablespoon olive oil in pan, add shallot and cook for 2-3 min until softened, add thyme and rosemary and heat through another min. Add chicken broth and bring to a boil, reduce heat slightly and simmer until reduced to 3/4 cup, about 10 min.
arrange layer of potatoes and lightly sprinkle with salt and pepper and spoon some of the chicken stock over top, repeat layers until all potatoes are used up. Pour remaining stock over top. Cover with another circle of oiled paper and a piece of foil, sealing edges of foil around top of cake pan.
Bake 1 hour, Remove foil and paper and bake another 10 min until top is dry.
Turn broiler on, remove pan from oven and let sit for 5 min.
invert cake pan onto heatproof serving platter. remove the parchment from top. Broil gratin for a few minutes to brown, cut into wedges like a pie to serve.
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