Layered Yukon Gold potatoes and caramelized onions braised in stock, finished golden and crispy in the oven.
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| prepPreheat oven to 375°F / 190°C | |||||
| prepGrease a baking dish | |||||
| 2 tablespoons unsalted butter | Heat butter & oil, sauté onions 8–10 min | Add garlic & thyme, cook 1 min | Rest 5 min, garnish with herbs & butter | ||
| 1 tablespoon olive oil | |||||
| 1 large onion, finely sliced | |||||
| 2 cloves garlic, minced | |||||
| 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) | |||||
| 900 g Yukon Gold or Maris Piper potatoes, thinly sliced | Layer potatoes & onions, season with salt & pepper | Pour stock & Worcestershire over layers | Cover with foil, bake 375°F / 190°C, 45 min | Remove foil, bake uncovered 15 min until golden | |
| ½ teaspoon salt | |||||
| ½ teaspoon black pepper | |||||
| 480 ml hot chicken or vegetable stock | |||||
| 1 teaspoon Worcestershire sauce (optional, for depth of flavor) | |||||
| Fresh thyme or parsley, chopped | |||||
| Extra butter for a glossy finish | |||||
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