Taken from 'Food and Wine' magazine September 2012.
One way to use all those potatoes that are now ready to be pulled up from the ground. This recipe is creamy, but contains no cream. I have substituted vegetable broth for chicken broth.
11/2 TBSP olive oil
1 large shallot, minced (1/3 cup)
11/2 tsp chopped thyme
2 cups vegetable broth
2 pounds medium red potatoes, very thinly sliced
salt and freshly ground pepper
1. Preheat the oven to 400 degrees and oil an 8-inch cake pan. Line the bottom with parchment paper and oil the paper.
2. In a medium saucepan, heat the olive oil. Add the shallot and cook over moderate heat until softened. Add the thyme and rosemary and cook for one minute. Add the broth and bring to a boil. Cook until reduced to 3/4 cup, for about 10 minutes.
3. Arrange the potato slices in the cake pan. Season lightly with salt and pepper and then spoon on a small amount of the reduction sauce. Repeat for many layers. Spoon the rest of the sauce on top if there is any left over. Cover the pan with a sheet of oiled parchment paper, then a layer of foil.
4. Bake in the oven for one hour, or until the potatoes are very tender. Remove the foil and bake 10 minutes more. Remove from the oven and allow to rest for 5 minutes.
5. Turn on the broiler. Invert the potatoes onto a heat proof plate. Broil the potatoes close to the heat until slightly browned, about 2 minutes.
'Cause I know my weakness, know my voice
and I'll believe in grace and choice
And I know perhaps my heart is fast
but I'll be born without a mask.
- Mumford and Sons, taken from the song Babel
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