Healthy Potatoes Au Gratin with Herbs
1 1/2 tbsp extra-virgin olive oil, plus more for the pan
1 large shallot, minced (about 1/3 cup)
1 1/2 tsp chopped thyme
1/2 tsp chopped rosemary
2 c bone broth
2 lb medium potatoes, very thinly sliced
Sea salt and freshly ground pepper to taste
Preheat the oven to 400°
Oil an 8-inch round cake pan, preferably dark, nonstick metal. Line bottom of pan with parchment paper, then oil the paper. In a medium saucepan, heat the 1 1/2 tbsp of olive oil.
Add shallot and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
Add rosemary and thyme, and cook for 1 minute.
Add broth and bring to a boil.
Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes. Arrange an overlapping layer of potato slices in the pan.
Season lightly with salt and pepper to taste, and spoon a small amount of the reduced broth on top.
Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly.
Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil. Bake the potatoes gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer. Turn the broiler on. Remove the potatoes au gratin from the oven and let rest for 5 minutes.
Invert the potatoes au gratin onto a heatproof plate.
Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes.
Cut into wedges, serve, and enjoy!