Servings: 8 servings Prep Time: 15 mins Cook Time: 1hr 30 min Total Time: 1 hr 45 mins Cal: 109 Fat: 2.8g Protein: 3g
1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
1 large shallot, minced (about 1/3 cup)
1 1/2 teaspoons chopped thyme
1/2 teaspoon chopped rosemary
2 cups low-sodium chicken broth
2 pounds medium red potatoes, very thinly sliced
Freshly ground pepper
1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
2. In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and ...