Potato Gratin With Chicken Broth, Garlic and Thyme Recipe

Ingredients
<br>- 6  garlic cloves, peeled
<br>- ½ cup extra-virgin olive oil
<br>- 1 ½ teaspoons dried thyme leaves
<br>- 4 pounds starchy potatoes, such as russets, peeled
<br>- Salt and freshly ground black pepper
<br>- 3 cups canned or cartoned chicken broth
<br><p></p>Directions
<br>step 1: Adjust oven rack to lowest position. Heat oven to 350 degrees.
<br>step 2: 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).
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
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Ingredients
- 6 garlic cloves, peeled
- ½ cup extra-virgin olive oil
- 1 ½ 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

Directions
step 1: Adjust oven rack to lowest position. Heat oven to 350 degrees.
step 2: 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).
step 3: 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.
step 4: 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.
step 5: Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

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