Bakers Potatoes

Name: Bakers Potatoes
Ingredients: 2 tablespoons olive oil, plus more for the dish; 1 onion, preferably Vidalia, very thinly sliced; 2 pounds Yukon gold potatoes, peeled; 2 cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme; Coarse salt and freshly ground black pepper; 2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

7 ingredients

11 steps

Ingredients

2 tablespoons olive oil, plus more for the dish
1 onion, preferably Vidalia, very thinly sliced
2 pounds Yukon gold potatoes, peeled
2 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

Directions

1

Preheat the oven to 350F.
2

Brush an ovenproof gratin dish with oil.
3

Scatter the onions on the bottom of the dish.
4

Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact.
5

Place the potatoes in the prepared gratin.
6

Drizzle the 2 tablespoons oil over the potatoes and onions.
7

Sprinkle with the garlic and thyme.
8

Season with salt and pepper.
9

Pour the stock over the potatoes and bake, basting occasionally, until most of the liquid is absorbed and the potatoes are tender when pierced with the point of a knife, about 45 minutes.
10

Taste and adjust the seasoning with salt and pepper.
11

Serve immediately.