Creamy Potato Gratin with Garlic and Thyme
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for greasing
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon thyme leaves
- 2 cups vegetable stock
- 2 kg potatoes, peeled and very thinly sliced
- Salt
- Freshly ground pepper
Preparation
Preheat the oven to 180°C (350°F).
In a small saucepan, heat 1 1/2 tablespoons of olive oil. Add the shallot and garlic and cook over medium heat, stirring occasionally, until softened but not browned, about 3 minutes.
Add the thyme leaves and cook for 1 minute.
Pour in the vegetable stock and bring it to a simmer. Cook over medium to high heat until slightly reduced, about 10 minutes.
Grease an ovenproof dish with a little olive oil. Arrange the potato slices in overlapping layers in the dish. Lightly season each layer with salt and pepper, and add a couple spoonfuls of the reduced stock. Repeat this layering process until all the potatoes are used. Pour any remaining stock on top. If you don't have a lid for the dish, cover it with foil.
Bake the gratin in the center of the oven for about 1 hour, or until the potatoes are very tender.
Remove the cover and bake for an additional 20 minutes to allow the top to become golden and crispy.
Turn off the oven and switch on the broiler (grill). Place the gratin under the hot broiler for 5 to 10 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool slightly before serving.