Makes 6-8 servings. Difficulty
5 Tablespoons olive oil 3 lbs. Yukon Gold potatoes,peeled 1 teaspoon fresh thyme, chopped Salt and freshly ground black pepper 1/2 cup gf Chicken Stock 1/4 cup Parmigiano Reggiano cheese, grated
Preheat the oven to 375°F. Grease a 9x9 inch baking dish with 1 tablespoon of olive oil (or an equivalent sized casserole dish).
Slice the potatoes into 1/8 inch thick rounds. Place the slices in a bowl. Add about 1-1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and thyme. Toss to coat each slice evenly with the spices. Arrange the potato slices in an even layer in the prepared baking dish.
Bring the chicken broth to a simmer in a small saucepan. Whisk the remaining 4 tablespoons of olive oil into the chicken stock and pour the mixture over the potatoes. Press down on top of the potatoes with the back of a spatula to distribute the liquid. Cover the baking dish and bake for 30 minutes. Remove the potatoes from the oven and press down again on the top of the potatoes. Sprinkle cheese over the top and return the baking dish to the oven, uncovered. Continue to bake for 30-45 minutes longer or until the potatoes are tender and the top is lightly browned. Remove the dish from the oven and let rest for 30 minutes before serving.