Potatoes and Shallots

• 2 lbs Yukon Gold potatoes
• 1 cup sliced shallots (2 large shallots)
• 2 tsp olive oil
• 4 cups chicken broth
• 2 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp salt
• fresh ground black pepper to taste

Using a mandoline, thinly slice potatoes. Arrange them standing up in a 3-quart baking dish.

Gently saute shallots in olive oil. Add chicken broth, rosemary, thyme, salt, and pepper and boil for several minutes until liquid reduces by half. Pour half of reduced mixture over potatoes and bake at 450°F for 30 minutes.

Pour remaining liquid mixture over potatoes and continue to bake for another 30 to 40 minutes until potatoes are fully tender and tops are crisp.