POTATO CASSEROLE
MAKES 4 SERVINGS.
3 tbs olive oil
1 onion, sliced
4 cloves garlic, sliced
1 tsp chopped thyme
1/4 cup white wine or broth
1/4 cup breadcrumbs
1 tbs chopped parsley
1 tbs minced chives
2 pounds potatoes, peeled, sliced
1 3/4 cups low sodium chicken broth
Heat oven to 425 degrees. Heat 2 tbs oil in a skillet. Add onion, cook until softened. Add garlic, thyme, salt and pepper, continue cooking until garlic and onion are slightly golden. Add wine, cook until mostly evaporated. Combine breadcrumbs, parsley, chives, remaining oil, salt and pepper in a bowl, reserve 2 tbs for topping. *Arrange 1/3 potatoes over onion in skillet. Sprinkle with half the remaining crumb mixture, top with another layer of potatoes. Repeat. Pour broth on top, bring to a boil, cook 5 min. Sprinkle with reserved crumb mixture, drizzle with oil, season. Transfer skillet to oven, bake until potatoes are golden 45 min. Let rest 10 min. before SERVING & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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