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Horizontal image of a triangular portion of layered potato tian on a white ceramic plate, with a sprig of fresh thyme for garnish.

New Potato Tian

  • Author: Shanna Mallon
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 Servings 1x


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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the dish with foil and bake for 25 minutes.
  6. 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.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: French

Keywords: tian, potato tian, new potatoes, thyme, Pecorino