Potato and Onion Gratin

Photo: Emily Zager

Ingredients

3 tablespoons olive oil, divided, plus more for brushing

4 cups thinly sliced onions

3 large garlic cloves, chopped

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 pounds Yukon Gold potatoes, peeled and sliced into ⅛- inch-thick rounds

3/4 teaspoon salt

3/4 teaspoon coarsely ground black pepper

1 1/4 cups low-salt chicken broth (or sub with vegetable broth to make this vegetarian!)

Preparation

Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add onions and garlic; sprinkle with salt and pepper. Saute until onions are golden, about 8 minutes. Add herbs; saute 2 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

Brush glass baking dish with oil. Arrange 1/3 of potatoes in dish. Sprinkle with 1/4 teaspoon each salt and pepper. Top potatoes with half of onion mixture. Repeat; top with potatoes. Pour broth over. Drizzle with 1 Tablespoon oil.

Cover dish with foil. Bake potatoes 30 minutes. Uncover and continue to bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 10 minutes and serve.