ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato Gratin

Yield 4
Unlike many potato gratins, which are rich with cream and cheese, this light one is flavored with stock.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large onion, thinly sliced
  • 1 teaspoon thyme leaves
  • Salt and freshly ground pepper
  • 4 russet potatoes (1/2 pound each), peeled and sliced 1/8 inch thick
  • 2 cups chicken stock or canned low-sodium broth, heated

How to Make It

  1. Preheat the oven to 375°. Melt the butter in a medium saucepan. Add the onion and thyme, season with salt and pepper and cook until softened.

  2. Generously butter a 9-by-13-inch glass baking dish. Spread half of the potatoes in the baking dish and season well with salt and pepper. Spread the onions on top and cover with the remaining potatoes. Season well with salt and pepper. Pour the hot stock over the potatoes and press gently to even them out. Bake in the top third of the oven for 1 hour, or until tender throughout and crisp on top.