Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Recipe courtesy of Bon Appetit.

Ingredients Nutrition


  1. Heat 2 tablespoons oil in large skillet over medium-high heat.
  2. Add onions and garlic; sprinkle with salt and pepper.
  3. Saute until onions are golden, about 8 minutes.
  4. Add thyme and rosemary, saute 2 minutes.
  5. Preheat oven to 425 degrees F.
  6. Brush 11x7/2 inch glass baking dish with oil.
  7. Arrange 1/3 of potatoes in dish.
  8. Sprinkle with 1/4 teaspoon each of salt and pepper.
  9. Top potatoes with half of onion mixture.
  10. Repeat potatoe and onion mixture layer.
  11. Top (final layer) with potatoes.
  12. Pour broth over.
  13. Drizzle with 1 tablespoon oil.
  14. Cover dish with foil.
  15. Bake potatoes 30 minutes.
  16. Uncover and continue to bake until potatoes are tender and golden, about 25 minutes longer.
  17. Let stand 10 minutes and serve.


Most Helpful

This was good, but we felt like it may be missing something. It was a bit bland for our tastes. Also, in the future I might use a little less chicken broth, as we noticed that it made the potatoes somewhat waterlogged. I'm sure with some tweaking I would really enjoy this. Thanks for posting.

bricookie55 November 26, 2007

This was such a nice change from regular creamy gratins, the fried onions mixed with the stock really infuses the potatoes & the fresh herbs really set it off. I loved it, a keeper for sure. Thanks for posting!

**Mandy** October 08, 2007

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