Garlic and Rosemary Potato Tian
- Makes8-10 servings
- Cook Time2¼ hours
- Active time plus cooling1 hour active, plus cooling
A classic vegetable tian is round, as it takes its name from the Provençal earthenware vessel in which is is made, But for ease, we use a 9-by-13-inch baking dish to make a simple, generously sized potato tian for the holidays. A garlicky broth spiked with whole-grain mustard flavors the butter-tossed sliced potatoes as they cook under foil. The tian is finished with a showering of grated Parmesan and returned to the oven, uncovered, to brown. If you own a mandoline, it makes quick work of slicing the potatoes. The tian can be made in two stages, if convenient. Bake it covered with foil for 45 minutes until tender. At that point, it can be removed from the oven and cooled at room temperature for a couple hours; then, if desired, refrigerate it overnight. About an hour before serving, put the foil-covered tian into a 425°F oven for 20 minutes to rewarm it, then uncover, sprinkle with the Parmesan and bake and cool as directed.
Don’t use jumbo-sized potatoes. Try to choose Yukon Golds that are about 3-inches in diameter. That way, the prep won’t be tedious and the slices will fit nicely in three rows in the baking dish. If your potatoes are smaller (closer to two inches in diameter), arrange the potato slices in four rows instead of three.
Step 1
In a small saucepan, combine the broth and garlic. Bring to a simmer over medium, then cover, reduce to medium-low and cook, turing the garlic head once or twice so it cooks evenly, until a skewer inserted into the center cloves meets no resistance, about 30 minutes. Using a slotted spoon, transfer the garlic to plate and set aside until cool enough to handle. Pour the broth into a 2-cup liquid measuring cup or small bowl; set aside.
Step 2
While the garlic simmers, heat the oven to 425°F with a rack in the middle position. Coat a 9-by-13-inch baking dish with about 1 tablespoon melted butter. Peel and slice the potatoes into ⅛-inch-thick rounds, adding them to a large bowl. Add the remaining butter, the rosemary, 1¼ teaspoons salt and ½ teaspoon pepper, then toss until the slices are evenly coated.
Step 3
When the garlic is cool, squeeze the cloves out of the skins into the reserved broth; discard the skins. Using a fork, mash the cloves until mostly smooth (some chunks are fine), then stir in the mustard. You should have 1¼ cups garlic-mustard broth; if not, supplement with additional broth. Pour the mixture into the prepared baking dish.
Step 4
Shingle the potatoes down the length of the baking dish, creating 3 or 4 tightly packed rows. Scrape any butter and seasonings remaining in the bowl onto the potatoes, then cover with foil. Bake until a skewer inserted into the center of the tian meets no resistance, about 45 minutes.
Step 5
Remove the dish from the oven; leave the oven on. Remove the foil, then sprinkle the Parmesan evenly over the potatoes. Bake, uncovered, until the cheese is golden brown, about 30 minutes. Cool on a wire rack for 20 minutes. Serve warm.