Golden Olive Oil Potato Gratin with Pecorino and Thyme
This rich and creamy Olive Oil Potato Gratin showcases the delightful combination of Yukon Gold potatoes layered with sweet, caramelized onions, aromatic garlic, and fresh thyme. Baked to bubbly perfection and topped with a golden crust of grated pecorino-romana and crispy panko breadcrumbs, this dish redefines comfort food. Whether you’re serving it as a side for a festive gathering or for a cozy family dinner, it's sure to impress with its delectable flavors and inviting presentation.
N/A
Servings
400
Calories
10
Ingredients
Ingredients
Pecorino-Romano Cheese
1 cup (grated)
Extra-Virgin Olive Oil
1/2 cup (divided)
Panko Breadcrumbs
1/4 cup
Salt
to taste
Black Pepper
to taste
Onions
2 (halved and sliced thin)
Garlic Cloves
2 (minced)
Fresh Thyme
1 teaspoon (minced)
Low Sodium Chicken Broth
1 cup
Yukon Gold Potatoes
3 lbs (peeled and sliced 1/8 inch thick)
Instructions
1
Preheat your oven to 400°F (200°C) and adjust the oven rack to the upper middle position. Grease a 13x9 inch baking dish to prepare for layering.
2
In a mixing bowl, combine the grated pecorino-romana cheese, 3 tablespoons of extra-virgin olive oil, panko breadcrumbs, and half a teaspoon of black pepper. Mix well and set aside for topping the gratin later.
3
Heat 2 tablespoons of extra-virgin olive oil in a large 12-inch skillet over medium heat until shimmering. Add the sliced onions, a half teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté the onions, stirring frequently, until they are nicely browned, about 15 minutes.
4
Stir in the minced garlic and half a teaspoon of fresh thyme; cook for an additional 30 seconds until fragrant. Then, add 1/4 cup of low sodium chicken broth to the skillet, stirring to scrape any browned bits from the bottom of the pan, and cook until the liquid is nearly evaporated, about 2 minutes. Remove the skillet from heat and set aside.
5
In a large bowl, toss the sliced Yukon Gold potatoes with the remaining 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the remaining 1/2 teaspoon of fresh thyme until evenly coated.
6
Layer half of the seasoned potatoes in the bottom of the greased baking dish. Spread the caramelized onion mixture evenly over the potatoes. Top with the remaining potatoes in another even layer.
7
Pour the remaining 3/4 cup of chicken broth over the layered potatoes. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
8
After 1 hour, carefully remove the foil and sprinkle the reserved pecorino and panko mixture evenly over the top of the gratin. Continue baking uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are completely tender.
9
Once baked, allow the gratin to cool for 15 minutes before serving, which will help it set slightly for easier slicing.
Nutrition Information
26g
Fat
42g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Golden Olive Oil Potato Gratin?
It is a rich and savory side dish featuring Yukon Gold potatoes layered with caramelized onions, garlic, and fresh thyme, topped with a crispy pecorino and panko crust.
What type of potatoes are best for this gratin?
Yukon Gold potatoes are recommended because they have a naturally creamy texture and hold their shape well during the long baking process.
How thin should I slice the potatoes?
For even cooking, the potatoes should be peeled and sliced to a thickness of approximately 1/8 inch.
What temperature should I set my oven to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and set the rack to the upper-middle position.
How long does the gratin take to bake?
The dish bakes for a total of approximately 75 to 80 minutes: 1 hour covered with foil and an additional 15 to 20 minutes uncovered.
What kind of cheese is used in the topping?
The recipe calls for 1 cup of grated Pecorino-Romano cheese to create a salty and sharp golden crust.
How do I prepare the crispy topping?
Mix the grated pecorino cheese with 3 tablespoons of extra-virgin olive oil, 1/4 cup of panko breadcrumbs, and 1/2 teaspoon of black pepper.
Is this recipe vegetarian?
While the recipe includes chicken broth, you can easily make it vegetarian by substituting with low-sodium vegetable broth.
How do I caramelize the onions for this dish?
Saute thinly sliced onions in olive oil over medium heat for about 15 minutes until they are nicely browned.
Why is chicken broth added to the skillet with onions?
Adding broth helps deglaze the pan, scraping up flavorful browned bits, and adds moisture to the onion layer.
What size baking dish do I need?
A 13x9 inch baking dish is required for layering the potatoes and onions.
How many garlic cloves should I use?
The recipe calls for 2 minced garlic cloves to be cooked briefly with the onions and thyme.
Can I use dried thyme instead of fresh?
Yes, though fresh thyme is preferred for aroma; if using dried, use about 1/3 of the amount specified.
Why is the gratin covered with foil for the first hour?
Covering the dish with foil traps steam, ensuring the sliced potatoes cook through and become tender without the top burning.
How much olive oil is needed in total?
The recipe uses 1/2 cup of extra-virgin olive oil, divided between the topping, the onion saute, and the potato coating.
What are the nutritional facts for one serving?
Each serving contains approximately 400 calories, 26g of fat, 42g of carbohydrates, and 11g of protein.
Do I need to grease the baking dish?
Yes, you should grease the 13x9 inch baking dish to prevent the potatoes from sticking to the bottom.
How long should I let the gratin rest after baking?
Allow the gratin to cool and set for at least 15 minutes before serving for easier slicing.
What is the first step in assembling the layers?
Layer half of the seasoned potatoes in the bottom of the dish, then spread the caramelized onion mixture evenly over them.
When do I add the breadcrumb topping?
The topping is added after the first hour of baking, once the foil is removed, to ensure it becomes golden and crispy.
How many onions are used?
The recipe uses 2 large onions that are halved and sliced thin.
Can I use a different type of cheese?
Yes, you can substitute Pecorino-Romano with Parmesan or even Gruyere for a different flavor profile.
How many pounds of potatoes are required?
You will need 3 lbs of Yukon Gold potatoes.
Is this dish gluten-free?
As written, it contains panko breadcrumbs and is not gluten-free, but you can use gluten-free breadcrumbs instead.
How much chicken broth is used in total?
A total of 1 cup of chicken broth is used: 1/4 cup for the onions and 3/4 cup poured over the layered potatoes.
What should I look for to know the potatoes are done?
The potatoes should be completely tender when pierced with a fork, and the topping should be golden brown.
Can I make this gratin ahead of time?
Yes, you can assemble the layers ahead of time and bake it when ready, or reheat leftovers in the oven to maintain crispiness.
What flavors characterize this dish?
The dish features Mediterranean-inspired flavors including garlic, fresh thyme, olive oil, and sharp pecorino cheese.
Is there salt and pepper in every layer?
Salt and pepper are used to season the breadcrumb topping, the caramelized onions, and the raw potato slices.
What is the total ingredient count?
There are 10 main ingredients used in this potato gratin recipe.