Ingredients:
- 2 Tbs. olive oil
- 2 leeks, about 8 oz. total, halved lengthwise, white and light
green portions thinly sliced - 1 tsp. chopped fresh thyme
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 lb. red potatoes, each about 2 inches in diameter, cut into
1/8-inch-thick rounds - 1 1/2 cups chicken broth
Directions:
Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serves 8.
Williams-Sonoma Kitchen
Rated 5 out of
5
by
BethnBody from
So simple and super delicious
This is so good you don't realize it's a lightened up recipe for Potato Gratin
Date published: 2022-07-25
Rated 5 out of
5
by
Tramy from
easy and delicious
This was easy to make and very tasty. I served it with roasted chicken and carrots. We had some leftovers which I served with fried eggs the next morning and they were delicious as well. Definitely going into the recipe box
Date published: 2014-09-20
Rated 5 out of
5
by
aronan from
Fast and easy
Delicious and very quick to make. Of course, only if you have a mandolin, what every good kitchen needs!
I chopped the leeks with my VeggiChop by Chef'n and cooked them in my Staub brasier.
The broth thickened up beautifully and my entire family raved about them! Making them again tonight....
Date published: 2013-04-05