Recipe: Potato Gratin with Rosemary and Garllic

I think this might be close to what you are describing.

Potato Gratin with Rosemary and Garlic

This deliciously rich-tasting dish is fragrant with rosemary and garlic.

3 Tablespoons olive oil
3 1/2 pounds all-purpose potatoes (about 10 med size)
2 tablespoons minced fresh rosemary leaves, or 2
teaspoons crumbled dried
6 cloves garlic, peeled and thinly sliced (1/4 cup)
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth

Place oven rack in upper third of oven. Heat oven to 375*. Lightly grease a 13x9-inch baking dish.
Peel potatoes and slice in 1/8-inch-thick rounds. (You should have about 10 cups.) Layer one third evenly in prepared dish. Sprinkle with one third the rosemary and half the garlic, salt and pepper. Drizzle with 1 tablespoon of the oil.
Repeat with 1/2 of the remaining potatoes, rosemary, and pepper, all the remaining garlic and salt, and 1 tablespoon oil.
Cover with remaining potatoes. Pour broth over top. Brush with remaining 1 tablespoon oiland sprinkle with remaining rosemary and pepper.
Bake uncovered 1 1/4 to 1 1/2 hours until top is lightly browned and potatoes are tender.