Ingredients:
- 1.5 kg (3.3 lbs) floury potatoes: Choose a variety like Desiree, Russet, or Maris Piper.
- 2 medium onions: White or yellow onions work well.
- Fresh herbs: A few sprigs of thyme or rosemary. Sage is also a delicious option.
- 50g (about 3.5 tablespoons) unsalted butter: Cut into small cubes.
- 400ml vegetable or chicken stock: Hot.
- Salt and freshly ground black pepper
- Optional: For a richer finish, grate some Parmesan or Gruyere cheese over the top.
Equipment
- Large ovenproof baking dish (about 20cm x 30cm)
- Sharp knife
- Mandoline slicer (optional, for even potato slices)
Instructions:
Prep work:
- Preheat the oven to 180°C/350°F/gas mark 4.
- Peel and thinly slice the potatoes. A mandoline slicer helps to get even thickness (about 2mm thick).
- Peel and thinly slice the onions.
- Finely chop your herbs, reserving a few sprigs/leaves for the top.
Assemble the potatoes:
- Grease the baking dish generously with butter.
- Start with a layer of sliced onions.
- Add a single layer of potatoes, overlapping them slightly.
- Season with salt, pepper, and a sprinkle of herbs.
- Dot with a few pieces of butter.
- Repeat the layering process: onions, potatoes, seasoning, butter.
- Finish with a final layer of neatly overlapping potatoes.
Add the liquid:
- Carefully pour the hot stock over the layered potatoes. The stock should almost cover the top layer; leave the very top slightly exposed for crispiness.
- Season the top with salt, pepper, and any remaining herbs.
- Dot the top with the remaining butter.
Bake:
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour.
- Remove the foil and bake for another 30-40 minutes, or until the potatoes are tender (test with a fork) and the top is beautifully golden brown.
Optional: Finishing touch:
- For a touch of cheesy goodness, sprinkle grated Parmesan or Gruyere over the potatoes during the last 10 minutes of baking.
Tips:
- If you don’t have a mandoline, aim for thin, consistent potato slices with a sharp knife.
- Don’t overfill the baking dish. You want to allow space for the potatoes to cook and release their starch, creating a lovely sauce.
- Use hot stock; this helps to start the cooking process immediately.
- Adjust the seasonings to your liking!
- Experiment with other herbs like oregano or a hint of garlic.
