Potato gratin with garlic
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 8
Complexity: easily
Servings: 4 - 8
Unlike most similar potato gratins, this casserole is made without cream or cheese, which significantly reduces the calorie count without sacrificing its stunning flavor. For ease of preparation, use an oven-safe pan, as the gratin is cooked on the stovetop first and then transferred to the oven. Sauté the onions with garlic and thyme in olive oil and white wine, then top with thin potato slices, a breadcrumb mixture, and bake in the oven until crispy and golden brown. The gratin perfectly balances all the flavors, and the soft yellow potatoes give it a velvety texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg Yukon potatoes, peeled and cut into 0.5 cm thick circles.
- 3 tbsp olive oil + extra for drizzling over gratin
- 1 small onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tsp chopped fresh thyme + a few sprigs
- 1/4 cup dry white wine
- 1/4 cup breadcrumbs or matzo meal
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- 1 and 3/4 cups lightly salted chicken broth
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Recipes with similar ingredients: yellow potatoes, panko breadcrumbs, white wine, thyme
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and black pepper to taste. Continue cooking, stirring occasionally, until the garlic and onion are lightly golden, about 5 minutes. Add the wine and cook until completely evaporated, about 2 minutes.
- Meanwhile, in a bowl, combine breadcrumbs or matzo meal, parsley, onion, remaining 1 tablespoon olive oil, salt and black pepper to taste; set aside 2 tablespoons of the mixture for the topping.
- Place a third of the potatoes on top of the onions in the pan. Sprinkle with half of the remaining breadcrumb mixture; top with another layer of potatoes. Repeat the layers of breadcrumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil, and simmer, undisturbed, for 5 minutes.
- Remove the lid, sprinkle with the reserved breadcrumb mixture, drizzle with olive oil, and season with salt. Transfer the pan to the oven; bake until the potatoes are golden brown and crispy, about 45 minutes. Let the gratin rest for 5 to 10 minutes before serving.
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