Spicy Potatoes

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: people

Spicy potatoes with paprika, tomato, and chicken stock echo the rustic charm of French country cooking. In this hearty variation, potatoes are gently braised in a fragrant blend of paprika, ripe tomatoes, and rich chicken stock, soaking up layers of smoky, tangy, and savory flavor

Ingredients

2 pounds potatoes, peeled, sliced into rounds 1/8 inch thick, washed and dried on a towel.
3 tomatoes, peeled, seeded and mashed
⅓ cup chicken stock
1 cup unsalted butter
1 cup yellow onion, chopped
1 garlic clove, chopped
2 teaspoons hot paprika, add more if you like it spicier
1 bay leaf
fresh thyme, a couple of sprigs
salt and pepper

US - Metric

Instructions

Preheat the oven to 375 F
In a pan large enough to hold the potatoes, melt half of the butter and sauté the chopped onions and garlic over medium heat. Once the onions are translucent, add the paprika and mix well. Remove from the heat.
Add the smashed tomatoes, potato slices, salt, and pepper to the onions and mix well so that every piece of potatoes is well seasoned.
Add the potatoes to a baking dish and arrange the rounds in a slightly overlapping pattern, with the smashed tomatoes between layers.
Drizzle with the chicken stock and tuck the bay leaf and the thyme between the potato layers.
Cut the remaining butter into small pieces and spread them evenly over the potatoes.
Bake for about 1 hour and 30 minutes. The chicken stock needs to be absorbed, and the potatoes should be soft when pierced.
Remove the bay leaf and fresh thyme and serve.

Equipment

Notes

I highly recommend using a mandoline to slice the potatoes. The evenness of each slice is the key to success for this dish.

A single layer with slight overlapping is recommended. When you increase the amount of servings, use a larger gratin dish.

Do give yourself time for the baking, I know it can seem long, but trust me, it is worth it.
Since moving it into a serving dish is somewhat tricky, use a dish you love to have on your table, which can go from oven to table.

Storing and Reheating

This is one of those dishes where I do not mind having leftovers.

Store: Once your potatoes are completely cooled, either cover them with aluminum foil or place them in an airtight container and store them in the refrigerator for up to three days.

Reheat: Select the amount you want to warm and reheat in the oven at 300 F for 15 to 20 minutes or until heated.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.