Rosemary Potato Gratin
Serves: 12
  • 3 tablespoons olive oil, plus extra for oiling pan
  • 3 medium shallots, but into small dice
  • 1 quart low-sodium chicken broth
  • 1 tablespoon minced fresh rosemary
  • 4 pounds yellow potatoes, rinsed and sliced
  • Salt and ground black pepper
  • ½ cup grated Parmesan cheese
  1. Heat oil in a soup kettle over medium-high heat. Add shallots; sauté until tender 3 to 4 minutes. Add chicken broth and rosemary; bring to a boil, reduce heat to medium-low and simmer until reduced to 2 cups, 15 to 20 minutes. Remove from heat.
  2. Adjust oven racks to lower middle and upper positions and heat oven to 400 degrees. Coat a 13- by 9-inch pan with olive oil. Working in 4 layers, arrange potatoes in an overlapping single layer; lightly sprinkle with salt and pepper and drizzle with ½ cup of the broth; repeat 3 more times. Cover potatoes with a sheet of parchment and then a sheet of foil; bake on lower-middle rack until tender, about 1 hour. Remove pan from oven and sprinkle with cheese; turn oven to broil. Return pan to upper position and broil until cheese melts and is spotty brown, 2 to 3 minutes longer. Let rest a few minutes and serve.
Recipe by Three Many Cooks at