potato gratin with chicken broth, garlic and thyme

Ingredients

• Servings: 12
• 6 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons dried thyme leaves
• 4 pounds starchy potatoes, such as russets, peeled
• salt and freshly ground black pepper
• 3 cups canned or cartoned chicken broth

Recipe

• adjust oven rack to lowest position. heat oven to 350 degrees.
• with motor running, drop garlic through the feeder tube of a food processor to mince. scrape down sides of bowl. with motor running, add oil through feeder tube; continue to process. transfer to a small bowl, stir in thyme and set aside. switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. slowly add broth at one corner to avoid washing off garlic and herbs.
• bake until most of the broth has been absorbed, about 45 minutes. to brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• let rest so potatoes continue to absorb liquid, about 10 minutes. may be made ahead, held at room temperature while roast cooks, then reheated.