Thinly sliced potatoes layered with caramelized onions and garlic, baked in stock until tender, then topped with melted gruyère.
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| prepPreheat oven to 200°C / 390°F (180°C fan / Gas 6). | ||||||
| prepGrease a 26 cm / 10½ in deep round baking dish with a small slither of butter. | ||||||
| 30 ml olive oil | Sauté onion, garlic & thyme, 10 min until softened | Toss potatoes with aromatics & seasoning | Layer potatoes in circles, pour stock & dot with butter | Cover with foil, bake 200°C / 390°F, 45 min until tender | Uncover, scatter cheese, bake 220°C / 425°F, 10–15 min until golden | Serve immediately |
| 2 onions, thinly sliced | ||||||
| 4 garlic cloves, thinly sliced | ||||||
| 1 tbsp finely chopped fresh thyme leaves | ||||||
| 1 kg 4 oz medium-sized Maris Piper or Desirée potatoes, peeled and thinly sliced | ||||||
| 80 g butter (for dotting) | ||||||
| 400 ml vegetable stock | ||||||
| 75 g gruyère, grated | ||||||
| salt and freshly ground black pepper | ||||||
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