Ingredients
- Onions (2, finely chopped)
- Thyme (a few sprigs, fresh)
- Olive Oil (2 tablespoons)
- Potatoes (1.5 kg)
- Vegetable Stock (425 g)
Instructions
Steps
- Preheat your oven to 200°C (fan 180°C or gas mark 6).
- In a skillet, heat 2 tablespoons of olive oil and sauté 2 finely chopped onions along with fresh thyme sprigs until they become soft and lightly colored, about 5 minutes.
- In a greased 1.5-liter gratin dish, lay down a layer of 1.5 kg of potatoes, then sprinkle a portion of the sautéed onions on top. Repeat the layering process, finishing with a final layer of potatoes.
- Pour 425g of vegetable stock over the layered potatoes, ensuring they are well covered.
- Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden and crispy.