Garlic and Rosemary Potato Tian

Ingredients

• 4 lb Yukon Gold potatoes (Prefer potatoes about 3 inches in diameter; peel if desired and slice thinly and evenly. Smaller potatoes may be arranged in four rows instead of three.)
• 4 tbsp Unsalted butter (Melted; for tossing with the potato slices and greasing the baking dish if needed.)
• 6 cloves Garlic (Finely chopped or grated.)
• 2 cup Low-sodium chicken broth (Vegetable broth may be substituted for a vegetarian version.)
• 2 tbsp Whole-grain mustard
• 2 tbsp Fresh rosemary (Finely chopped, plus additional sprigs if desired for garnish.)
• 1 cup Parmesan cheese (Finely grated, for finishing.)
• Kosher salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   Heat the oven to 425°F (220°C). Lightly butter a 9-by-13-inch baking dish and set it aside.

2. 2

   In a small saucepan, combine the chicken broth, garlic, whole-grain mustard, and chopped rosemary. Bring the mixture to a simmer over medium heat, then remove it from the heat and season with salt and pepper.

3. 3

   Slice the potatoes into thin, even rounds, preferably using a mandoline. Keep the slices organized so they can be arranged upright in rows.

4. 4

   Put the potato slices in a large bowl. Add the melted butter, season with salt and pepper, and toss until every slice is lightly coated.

5. 5

   Arrange the potato slices upright in three tightly packed rows in the prepared baking dish. If the potatoes are closer to 2 inches in diameter, use four rows so the slices fit snugly.

6. 6

   Pour the warm garlic-rosemary broth evenly over and around the potatoes. The liquid should collect in the bottom of the dish without completely covering the potato tops.

7. 7

   Cover the dish tightly with aluminum foil. Bake for about 45 minutes, until a knife slides easily into the centers of the potatoes.

8. 8

   Remove the foil and continue baking until the potatoes are completely tender and the exposed edges begin to brown, about 45 to 60 minutes more. If the tops brown too quickly, loosely cover the dish again.

9. 9

   Remove the dish from the oven and sprinkle the grated Parmesan evenly over the potatoes.

10. 10

    Return the uncovered dish to the oven and bake until the Parmesan is melted, browned, and crisp in spots, about 15 to 20 minutes.

11. 11

    Let the tian cool for several minutes before serving so the broth can settle. Garnish with rosemary if desired.

Notes

The source states that the tian can be prepared in two stages: bake covered for 45 minutes until tender, cool at room temperature for up to a couple of hours, and refrigerate overnight if desired. About an hour before serving, place the foil-covered tian in a 425°F oven for 20 minutes to rewarm, then uncover, add the Parmesan, finish baking until browned, and cool before serving. Avoid jumbo potatoes; approximately 3-inch Yukon Gold potatoes are easiest to prepare and arrange.

Nutrition per serving

• side dish
• vegetarian
• holiday
• baked
• French-inspired
• potatoes
• make-ahead