Potato Gratin With Chicken Broth, Garlic and Thyme

Pair your lamb roast with a delicious potato gratin and broiled asparagus.

Step: 1

Adjust oven rack to lowest position. Heat oven to 350 degrees.

Step: 2

With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).

Step: 3

Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.

Step: 4

Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.

Step: 5

Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

Per Serving: 203 calories; protein 3.2g; carbohydrates 27g; fat 9.5g; sodium 9.4mg.

Getting stay in and cook your dinner instead of eat in the evening out is already a step in the right direction if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .