My kids don’t’ like the scalloped potatoes or even a quartered potatoes all they like is mashed. This recipe kind of brings in the two, but without all the cream and butter. The potatoes while they cook soak up all the chicken broth bringing in lost of flavor while staying very tender and moist. My kids enjoyed these very much! My friend said to keep basting these throughout cooking time but I simply covered my dish with foil and left it alone. Worked out perfectly.
2 tablespoons olive oil, plus more
1 onion very thinly sliced
2 pounds potatoes
2 cloves of garlic finally chopped
1 tablespoon chopped thyme
Coarse salt and fresh ground pepper
2 ½ cups chicken broth
Preheat oven to 350
Brush a dishpan with oil scatter onions on the bottom of the baking dish or gratin dish. Using a sharp knife thinly slice without going through the bottom of each potatoes. Place the potatoes in the prepared dish. Drizzle 2 tablespoons oil over the potatoes and onions. Sprinkle with garlic and thyme, pepper and salt.
Pour the chicken stock over the potatoes. Bake 45 minutes , occasionally basting the potatoes till they are tender. *I covered my dish with foil and left it alone” Taste and adjust salt/pepper to liking.