Herbed 'No-Cream' Scalloped Potatoes

• Cooking liquid
• 4 pounds yukon gold potatoes
• 2 cups chicken or vegetable broth
• 1 cup white wine
• 1 sprig rosemary
• 1 yellow onion quartered
• 2 garlic cloves halved
• 2 tablespoons olive oil
• 1 tablespoon salted butter
• 1 teaspoon salt
• 1/2 teaspoon freshly grated black pepper
• Potatoes
• 4 pounds yukon gold potatoes
• 3/4 cup grated parmesan cheese
• 1/2 cup grated pecorino romano cheese
• 2 tablespoons finely chopped rosemary
• 1-2 tablespoons finely chopped thyme
• 1 teaspoon freshly grated black pepper
• 1 tablespoon butter

1. Prepare your ingredients. Chop herbs ahead of time and grate cheeses if not already done, combine chopped herbs with grated cheeses and set aside.
2. Wash, peel and mandolin or slice your potatoes. About 1/4-1/3 of an inch thick. Thinner, if you like.
3. Preheat oven to 400 degrees F. In a medium to large sauce pot, melt tablespoon of butter and and olive oil on medium high-medium heat. Add rosemary sprig, quartered onion and garlic cloves. Allow these to permeate within the fats for about 2 minutes.
4. add white wine and reduce for 1 minute
5. add potatoes, salt and pepper. Cover with broth. It's ok if it doesn't completely cover potatoes stir to combine everything in the pot. Let potatoes cook for about 15 minutes or until they start to tenderize. You will notice a sort of "halo" around the potato slices, ones this gets about halfway around the slices, it's time to transfer potatoes to your casserole dish
6. grease a (i used a 9x13 dish) with tablespoon of butter, any square or rectangular dish will do..it will only vary your cooking time based on the size.
7. using tongs (potatoes are hot!) layer your potatoes around the baking dish working your way inwards. Once you have covered the surface, sprinkle a thin layer of the herbed cheese mixture. Continue layering potatoes and sprinkling the cheese blend until you run out of potatoes, save some of your cheese mixture for the top layer of potatoes. Discard cooking liquid.
8. Bake for 20-25 minutes or until center pierces seamlessly with a knife (this could take more or less time depending on dish size and the amount you par baked your potato slices. Once the potatoes are cooked, switch oven to broil mode and let cook for 3 minutes, until top is brown and crisp.
9. Let dish set for a few minutes before serving.rnrnEnjoy!

liquid, gold potatoes, chicken, white wine, rosemary, onion, garlic, olive oil, butter, salt, black pepper, potatoes, gold potatoes, parmesan cheese, romano cheese, rosemary, thyme, black pepper, butter

Taken from food52.com/recipes/78075-herbed-no-cream-scalloped-potatoes (may not work)