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6 garlic cloves, peeled and sliced thin
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60 ml extra-virgin olive oil
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1 tsp dried thyme leaves
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1kg starchy potatoes, peeled
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Salt and freshly ground black pepper
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1 cup chicken broth
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1 cup cream
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Adjust oven rack to lowest position. Heat oven to175 C.
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Mix oil, garlic and thyme. Set aside.
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Brush a little of the garlic oil over the bottom of a 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.
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Bake until most of the broth has been absorbed, about 45 minutes. Add cream. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
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Let rest so potatoes continue to absorb liquid, about 10 minutes.
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