Yield: 6 servings
|2 teaspoons||Olive oil; extra-virgin preferred|
|1||Onion; thinly sliced|
|1||Garlic clove; minced|
|3||Potatoes, with skins on, cut in 1/4" slices|
|1 tablespoon||Fresh thyme; chopped, or substitute other fresh herbs or dried thyme|
|Salt and pepper to taste|
|1½ cup||Chicken broth|
|1 tablespoon||Parmesan; shredded|
Preheat oven to 425F. Oil a wide, shallow baking dish. Heat the olive oil in a saute pan over medium high heat. Saute the onion and garlic until translucent. Place the sliced potatoes in the baking dish. Add the onion-garlic-oil mixture and the thyme, salt and pepper. Pour the chicken broth over the top and sprinkle with the parmesan. Bake for 40 minutes or until the potatoes are tender and the top is golden brown.
From chef Joseph Hajdu of the Hallmark in Chicago. Christie Aspegren, September 93 Round Robin.