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Garlic and Rosemary Potato Tian
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.
8-10
Servings
Tip
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.
2¼ hours
1 hour active, plus cooling
Ingredients
-
1¼
cups low-sodium chicken or vegetable broth, plus more if needed
-
1
large head garlic, outer papery skins removed, top third cut off and discarded
Directions
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01In 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.
Reviews
August 24, 2026
Phenomenal
This recipe is OUTSTANDING! Good enough for company.
February 22, 2026
Replacing scalloped potatoes
My family loves scalloped potatoes, but Mum can't have cream anymore- so this is a great new option! Very tasty
October 19, 2025
Question about timing
If the tian is baked until there is no resistance in the center and then an additional 30 minutes after adding the cheese, doesn't is become very over baked?
November 5, 2025
Great Taters
I made this today and I will say, it almost didn't make it to the table. The potatoes were crispy on top and and moist in the middle. The rosemary was a great touch. But I think it would also benefit from thyme or perhaps some sage. This will hit the table on Thanksgiving instead of scalloped potatoes this year and I anticipate no complaints.
April 15, 2026
Very Yummy!
This is a nice way to serve potatoes, and it's a snap to put together if using the blade attachment of a food processor to cut the potatoes. This is enough to feed a crowd, so half it for smaller meals. If you love sauce like I do, consider making extra so you can spoon it over the finished potatoes when serving.
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