Unlike most potato gratins, this the casserole is cooked without cream and without cheese, which is significantly reduces the calorie content of the dish, but does not affect its amazing taste. For the convenience of cooking, take a pan suitable for ovens, because gratin is first cooked on the stove and then rearranged in the oven. Sauté the onion with garlic and thyme in olive oil and white wine, then cover with thin circles potatoes, breading mixture and bake in the oven until casserole not covered with a crispy golden crust. Ideal in gratin all tastes are balanced, and soft yellow potato gives it бархатистую текстуру. 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 4 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. Yukon potatoes, peeled and sliced in circles 0.5 cm thick.
- 3 tbsp. l olive oil + extra to drizzle gratin
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tsp chopped fresh thyme + several branches
- 1/4 Art. dry white wine
- 1/4 Art. breadcrumbs or matzoh flour
- 1 tbsp. l chopped fresh parsley
- 1 tbsp. l chopped chives
- 1 and 3/4 Art. lightly salted chicken stock
Recipes with similar ingredients: yellow potato, breading crackers panko, white wine, thyme
Recipe preparation:
- Preheat the oven to 220 ° C.
- In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Add onions and fry, stirring occasionally, until softness, about 3 minutes. Add garlic, minced thyme, 1 hour. l salt, black pepper to taste and continue to fry, periodically stirring until the garlic and onions are slightly golden, about 5 minutes. Add the wine and cook until it is completely evaporated, about 2 minutes.
- Meanwhile, in a bowl, mix the breadcrumbs or matzo flour, parsley, onion, the remaining 1 tbsp. l olive oil, salt and black pepper to taste; set aside 2 tbsp. l mixes for topping.
- Put a third of the potatoes on top of the onions in the pan. Sprinkle half the remaining mixture of breadcrumbs; cover yet one layer of potatoes. Repeat layers of dry mix and potatoes. Pour the broth on top. Cover, bring to a boil and simmer, without interfering, 5 minutes.
- Remove the lid, sprinkle with a delayed mixture of breadcrumbs crackers, drizzle with olive oil and salt. Rearrange a pan in the oven; bake until potatoes are covered golden crisp, about 45 minutes. Give gratin rest 5 to 10 minutes before serving.
