- 4tb olive oil
- 1 onion, sliced
- 1 clove garlic
- 1/2tsp thyme
- 1/2 cup broth
- 1-1/2lb yukon potatoes, peeled and sliced 1/8in
- 1oz pecorino romano
- 2tb bread crumbs
- Heat 1tb oil in a 10in skillet and cook onions for 15 minutes. Add 3-4 for 1 minute. Deglaze with 2tb broth and set aside.
- Toss 1-1/2tb oil with potatoes and layer half of mixture in a 8in baking dish. add onions and top with remaining potatoes. Pour over remaining broth, cover with foil and bake in the upper-middle of a 400 degree oven for 1 hour.
- Uncover, top with 7-8 and remaining 1-1/2tb olive oil and bake for 15-20 minutes. Cool for 15 minutes and serve.