Potato gratin with garlic

Ingredients:

• 1 kg Yukon potatoes, peeled and cut into 0.5 cm thick circles.
• 3 tbsp olive oil + extra for drizzling over gratin
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tsp chopped fresh thyme + a few sprigs
• 1/4 cup dry white wine
• 1/4 cup breadcrumbs or matzo meal
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped chives
• 1 and 3/4 cups lightly salted chicken broth

Preparation:

1. Preheat oven to 220°C.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and black pepper to taste. Continue cooking, stirring occasionally, until the garlic and onion are lightly golden, about 5 minutes. Add the wine and cook until completely evaporated, about 2 minutes.
3. Meanwhile, in a bowl, combine breadcrumbs or matzo meal, parsley, onion, remaining 1 tablespoon olive oil, salt and black pepper to taste; set aside 2 tablespoons of the mixture for the topping.
4. Place a third of the potatoes on top of the onions in the pan. Sprinkle with half of the remaining breadcrumb mixture; top with another layer of potatoes. Repeat the layers of breadcrumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil, and simmer, undisturbed, for 5 minutes.
5. Remove the lid, sprinkle with the reserved breadcrumb mixture, drizzle with olive oil, and season with salt. Transfer the pan to the oven; bake until the potatoes are golden brown and crispy, about 45 minutes. Let the gratin rest for 5 to 10 minutes before serving.