Garlic Potato Gratin

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 4 to 8 servings
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3 tablespoons extra-virgin olive oil, plus more for drizzling

1 small onion, thinly sliced

4 cloves garlic, thinly sliced

1 teaspoon chopped fresh thyme, plus a few sprigs

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

1/4 cup dry white wine

1/4 cup breadcrumbs or matzo meal

1 tablespoon chopped fresh parsley

1 tablespoon minced fresh chives

2 pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick

1 3/4 cups low-sodium chicken broth


  1. Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes. 
  2. Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
  3. Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
  4. Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving. 
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