Potatoes With Thyme And Red Wine
|Olive oil||1 Tablespoon|
|Green onions||4 , thinly sliced (Including Tops)|
|All-purpose potatoes||5 Medium, thinly sliced|
|Chicken stock/Vegetable stock/low-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dried thyme||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
1 Preheat the oven to 350° F in a 10 inch nonstick skillet, heat the oil over moderately high heat.
Stir in the green onions and potatoes and saute, stirring constantly, for 2 minutes.
Add the stock, wine, thyme, salt, and pepper and cook for 2 to 3 minutes or until the liquid boils.
2 Spoon the potatoes and liquid into a lightly greased 9-inch square bakingdish and cover with aluminum foil.
Bake for 1 hour.
Uncover, sprinkle the top with the cheese, and bake, uncovered, 15 minutes more or until the potatoes are tender