A simple, elegant French side — layers of thinly sliced potato and softened thyme onions baked in stock until tender beneath a golden, crisp top.
- 2 finely chopped Onions
- sprigs of fresh Thyme
- 2 tbs Olive Oil
- 1.5kg Potatoes
- 425g Vegetable Stock
Tags:
SideDishVideo
Preparation
- Heat the oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured, about 5 minutes.
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish, scatter over a few onions, and continue layering, finishing with a layer of potatoes.
- Pour over the stock and bake for 50–60 minutes, until the potatoes are cooked and the top is golden and crisp.
