Looking for a fresh take on taters? Try this tian recipe where thin slices are laced with savory onions and garlic and dusted with sharp Pecorino.
- 1 tablespoon unsalted butter
- 1/2 medium sweet onion, sliced
- 3 large cloves garlic, minced
- Coarse salt
- Freshly ground black pepper
- 2 pounds new potatoes, sliced into 1/8-inch-thick rounds
- 1/2 cup chicken stock
- 1 teaspoon chopped fresh thyme leaves
- 1/3 cup freshly grated Pecorino cheese
- 1 tablespoon extra virgin olive oil
- Preheat oven to 400°F.
- In a large pan over medium heat, melt the butter and add the onion. Saute, stirring occasionally until the onions are translucent, about 5 minutes.
- Add the garlic, season the mixture generously with salt and pepper, and cook until the garlic has melted into the onions, about 3-5 minutes. Spread this mixture evenly into the bottom of a round or oval baking dish.
- Arrange the potato slices in the baking dish, one layer at a time, in a circular pattern. Season each layer with salt and pepper. Pour the chicken stock over the top. Add the thyme, an additional pinch each of salt and pepper, and the cheese.
- Cover the dish with foil and bake for 25 minutes.
- Uncover, drizzle the oil over the top, and continue baking until the potatoes are fork tender and the top is bubbly, about 15-20 minutes.
- Category: Side Dishes
- Method: Baking
- Cuisine: French
Keywords: tian, potato tian, new potatoes, thyme, Pecorino