Potato Shallot Gratin (without cream)

 

2 pounds (900g) potatoes, peeled and very thinly sliced

1 tablespoon (15ml) olive oil

3 shallots, minced 

2-3 cups (480-720ml) chicken broth

1 teaspoon dried thyme

salt & pepper 

1. heat olive oil in a sauce pan, add shallots and cook until softened. Add thyme and cook for 1 minute. Add broth, bring to a boil, reduce  heat to low, and simmer for 20-25 minutes

2. butter a casserole, arrange one layer of potatoes, season with salt & pepper, and spoon some broth over potatoes. Repeat until you have used up all of the potatoes

3. top with some butter and bake at 400°F (200°C) for 1 hour or until potatoes are well done and the gratin has browned nicely

Option: add 1/4 cup (60ml) white wine to shallots, and cook until the wine has evaporated before adding the broth