Potato Savoryarde

Sarah Mickey All Recipes, Potato Recipes Leave a Comment

Potato Savoryarde

Makes 4 Servings

This version of potato savoryarde is much lighter than most potato gratin recipes – no cream, no cheese, and very little butter. That said, it still contains plenty of deliciousness.


INGREDIENTS
  • 1lb Yukon Gold Potatoes (could substitute heirloom potatoes)
  • 1 cup Chicken Stock
  • 1 tbsp Unsalted Butter, plus additional for buttering dish
  • Minced Fresh Thyme to taste
  • Salt to taste

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Bring the chicken stock to a boil in a large pot.
3

Thinly slice the Yukon gold potatoes, leaving the skin on.
4

Butter a large baking dish, casserole dish or sauté pan.
5

Layer the potatoes in the buttered dish, seasoning each layer with salt and minced thyme. Press down the layers to compress them.
6

Top the top layer with some black pepper and the butter.
7

Once the chicken stock is boiling, pour it over the potatoes. Use just enough to come up to the top layer without covering it.
8

Cover the baking dish with foil and move it to the oven to bake.
9

After 40 minutes, remove the foil from the top of the dish. Continue to bake until the top is browned.
10

Remove from the oven & serve.

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