December 5, 2018 10:45:20 AM
Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes.
We chose Yukon Gold potatoes for their rich flavor and moderate starch content, which helped them hold their shape when cooked. Tossing the potatoes with fruity, flavorful extra-virgin olive oil heightened the flavor of the potatoes but didn't overpower them.
For a crisp, cheesy topping, we mixed more olive oil with panko bread crumbs and sprinkled the dish with sharp, salty pecorino-Romano. For added depth, we added sauteed onions, fresh thyme, and garlic.
OLIVE OIL POTATO GRATIN
Start to finish: 2 hours
2 ounces pecorino-Romano cheese, grated (1 cup)
1/2 cup extra-virgin olive oil
1/4 cup panko bread crumbs
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 cup low-sodium chicken broth
3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick, preferably with a mandoline
Nutrition information per serving: 313 calories; 160 calories from fat; 18 g fat (5 g saturated; 0 g trans fats); 15 mg cholesterol; 545 mg sodium; 30 g carbohydrate; 3 g fiber; 4 g sugar; 11 g protein.