INGREDIENTS
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1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
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1 large shallot, minced (about 1/3 cup)
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1 1/2 teaspoons chopped thyme
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1/2 teaspoon chopped rosemary
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2 cups low-sodium chicken broth
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2 pounds medium red potatoes, very thinly sliced
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Salt
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Freshly ground pepper