Sunday, 29 November 2009

• Recipe: Sirloin Tip and Potato Gratin in Chicken Broth

  This is a guest post from: Thibeault's Table
  
  

  
  

  
  I still had a small Sirloin Tip roast in the freezer so it became our Tuesday night's dinner.  With simple sides of mashed potatoes and buttered peas.   The roast took all of 30 minutes on high heat (500°F) to roast.
  

  
  Last night's dinner was grilled pork chops seasoned with just salt, pepper and fresh garlic and served with another favorite - potato gratin made with fried onions, fresh thyme and chicken broth.  I like this as an alternative to the gratin made with cream.   
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  
  
  Braised Broccolini on the side.
  
  

  
  

  
  Potato Gratin  in Chicken Broth
  ===============================
  3 or 4 Large Russet Potatoes
  1 onion sliced
  oil of choice
  fresh thyme
  chicken broth
  Parmesan cheese
  salt and pepper
  
  NOTE:  The amount of chicken broth will depend on the number of potatoes.  You want enough to moisten the potatoes, but not so much they are floating in liquid.
  
  Heat oil and saute onions until just golden.  Add chicken broth and fresh thyme.
  
  Slice potatoes and place one layer in a shallow casserole dish.  Pour on half of the onion mixture. Top with another layer of potatoes and add the rest of the onions and broth. Sprinkle with some fresh grated Parmesan cheese and bake in the oven until potatoes are tender and most of the broth has being absorbed.
  
  Let sit for 5 minutes and then serve.

  

  • 2:32 PM
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