Ingredients
3 tbsp olive oil
4 cups thinly sliced onions
3 large garlic cloves, chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 lbs Yukon Gold potatoes, peeled, sliced into 1/8-thick rounds
3/4 tsp salt
3/4 tsp pepper
1 1/4 cup chicken broth
Preparation
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and garlice; sprinkle with salt & pepper. Saute until onions are golden. Add thyme & rosemary; saute 2 minutes.
Brush 11x7x2-inch glass baking dish with oil. Arrange 1/3 of potatoes in dish. Sprinkle with salt & pepper. Top potatoes with half of onion mixture. Repeat layers. Pour broth over. Drizzle with 1 tablespoon oil.
Cover dish with foil. Bake potatoes 30 minutes. Uncover & continue to bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 10 minutes before serving.
