Potato Gratin w/Chicken Broth & Thyme

4 lb starchy potatoes; ie, russets, peeled
1/2 cup olive oil
1 1/2 tsps dried thyme leaves
Salt & ground black pepper
3 cups canned or cartoned chicken broth

Oven at 350° lowest rack
Mix oil and thyme
Thinly sliced potatoes
Brush some oil mix over 9x13" pan
Make 4 separate layers:
potatoes/oil mix/S & P sprinkled
Add broth - avoid washing off herbs
Bake until most of broth is absorbed
(about 45 minutes)
To brown; move pan to middle rack
(about 5 minutes)
Let rest so potatoes continue to
absorb liquid (about 10 min)
May be re-heated
Serves 10 - 12
196 calories, 3g protein,
23g carbohydrates, 10g fat
(1g saturated), 1g fiber,
279mg sodium

Pumpkin Soup:

Pumpkin recipe not currently available.