Olive~Me & Co.’s Olive Oil Potatoes Gratin

(recipe adapted from cookscounty.com)

Ingredients:

• 2  onions, halved and thinly sliced
• 1.5 tsp salt
• ¾ tsp freshly ground black pepper
• 2  garlic cloves, minced
• 1  tsp minced fresh thyme  (divided)
• 1  cup low-sodium chicken broth  (divided)
• 3-4  LB Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 1/2  cup Olive~Me & Co.’s Arbequina EVOO  (divided)
• ¼ tsp ground nutmeg
• ¼ tsp cayenne (optional)
• 2  ounces Pecorino Romano cheese, grated (about 1 cup)
• 1/4  cup panko bread crumbs
• 1 tbs finely chopped parsley (optional – garnish)

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 400 F. Grease 13 by 9-inch baking dish.
2. Heat 2 Tbs oil in a large skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
3. Toss potatoes, 3 TB oil, 1 tsp salt, 1/2 tsp pepper, nutmeg, cayenne, and remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
4. While the potatoes are baking, combine Pecorino, 3 tablespoons of the oil, panko, and 1/2 teaspoon pepper in bowl; set aside for final step.
5. After baking for 1 hour, remove foil, top gratin with Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Garnish with parsley. Serve.

• Try one of these olive oils in place of the Arbequina: parmesan garlic, roasted garlic, oregano, or habanero