5lbsYukon Gold potatoespeeled & sliced into 1/8 inch slices
2clovesgarlicminced
1tspfresh thymedivided
1 ¼cupchicken brothdivided
6tbspolive oil
1tspsalt
½tspblack pepper
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a stainless fry pan, sauté the onion mixture on medium-low for about 40 minutes until well caramelized.
Peel and slice potatoes and keep under damp paper towel or flour sack towel. This will keep them from turning brown.
Create the topping mixture by combining the 4 ingredients and toss well to incorporate. Do not add any salt because the cheese is salty enough.
Return to the onion mixture and add minced garlic and ½ tsp fresh thyme, cook for 30 seconds then add ¼ cup chicken stock to deglaze pan. Cook until all stock is evaporated.
In a large bowl, combine potatoes, olive oil, salt, pepper and remaining ½ tsp fresh thyme.
Coat a 9x13 baking dish with cooking spray or olive oil.
Layer ½ of the potato mixture in baking dish.
Spread all of the onion mixture on top of the potato layer, evenly.
Add remaining potatoes, layered on top of onion mixture.
Pour ¾ cup of chicken broth over the potato/onion mixture.
Cover with foil.
Bake in 400 degree oven for one hour.
Remove from oven, apply topping mixture.
Return to oven, uncovered and bake for 15-20 minutes.