Garlic Potato Gratin

Directions

1. 1
   Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat.
2. 2
   Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
3. 3
   Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes.
4. 4
   Add the wine and cook until mostly evaporated, about 2 minutes.
5. 5
   Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
6. 6
   Arrange one-third of the potatoes over the onion in the skillet.
7. 7
   Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes.
8. 8
   Repeat with another layer of the crumb mixture and potatoes.
9. 9
   Pour the broth on top.
10. 10
    Cover, bring to a boil and cook, undisturbed, 5 minutes.
11. 11
    Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt.
12. 12
    Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes.
13. 13
    Let rest 5 to 10 minutes before serving.
14. 14
    Photograph by Christina Holmes