Starchy potato dish can be made with a lighter touch
AMERICA’S TEST KITCHEN
Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes.
We chose Yukon gold potatoes for their rich flavour and moderate starch content, which helped them hold their shape when cooked. Tossing the potatoes with fruity, flavourful extravirgin olive oil heightened the flavour of the potatoes but didn’t overpower them.
For a crisp, cheesy topping, we mixed more olive oil with panko bread crumbs and sprinkled the dish with sharp Pecorino Romano. For depth, we added sautéed onions, fresh thyme and garlic.
OLIVE OIL POTATO GRATIN
Serves: 6-8
■ 2 oz (56 g) Pecorino Romano cheese, grated (1 cup/250 mL)
■ 1/2 cup (125 mL) extra-virgin olive oil
■ 1/4 cup (60 mL) panko bread crumbs
■ Salt and pepper
■ 2 onions, halved and sliced thin
■ 2 garlic cloves, minced
■ 1 tsp (5 mL) minced fresh thyme
■ 1 cup (250 mL) low-sodium chicken broth
■ 3 lbs (1.4 kg) Yukon gold potatoes, peeled and sliced
■ 1/8 inch (3 mm) thick, preferably with a mandoline
1. Adjust oven rack to uppermiddle position and heat oven to 400 F (200 C).
2. Grease 13-by-9-inch (33-by-22-cm) baking dish.
3. Combine Pecorino, 3 tbsp (45 mL) oil, panko and 1/2 tsp (2.5 mL) pepper in bowl; set aside.
4. Heat 2 tbsp (30 mL) oil in 12-inch (30-cm) skillet over medium heat until shimmering.
5. Add onions, 1/2 tsp (2.5 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring frequently, until browned, about 15 minutes.
6. Add garlic and 1/2 tsp (2.5 mL) thyme and cook until fragrant, about 30 seconds.
7. Add 1/4 cup (60 mL) broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
8. Toss potatoes, remaining 3 tbsp (45 mL) oil, 1 tsp (5 mL) salt, 1/2 tsp (2.5 mL) pepper and remaining 1/2 tsp (2.5 mL) thyme together in bowl.
9. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions.
10. Pour remaining 3/4 cup (180 mL) broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
11. Remove foil, top gratin with reserved Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15-20 minutes. Let cool for 15 minutes. Serve.