Potatoes and onions, layered and cooked in herbs and stock. Yum. imported from Recipe Import
3 tablespoonsbutter or margarine
1 tablespoonolive oil
2onions (thinly sliced)
3 poundspotatoes (thinly sliced)
2 clovesgarlic (minced)
2 dasheshot stock (beef, chicken, or vegetable) ( )
2 teaspoonsitalian seasoning or fresh thyme (or! )
1⁄2 cupcheese (optional) (grated )
- Preheat the oven to 180C/ 375F.
- Grease a shallow casserole dish suitable for the amount of potatoes you are preparing with butter or oil.
- Bring the stock up to a simmer and season it to taste.
- Melt half the butter with the olive oil in a saute pan, and gently fry the onions and garlic until soft and lightly golden, about 15 minutes.
- Spread one third of the potatoes in the gratin dish, season them generously with salt, pepper and thyme leaves or Italian seasoning, then add half the onions. Pour in about 1/3 of the stock. Add another layer of potatoes, then the remaining onions. Pour in another 1/3 of stock. Overlap the top layer to make a nice pattern and press down on the mixture to get rid of some of the space between the layers.
- Top with a few small cubes of butter. Add stock but just to barely cover the potatoes. Don't add it all if you don't need to.
- Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake until the potatoes are cooked - another 30-40 minutes.
- You can add grated or shredded cheese during the last half hour of baking for a crispier topping.
- If you prepare the potatoes in a deep casserole they will take longer to cook. Bake the potatoes for one hour covered, then remove foil and bake 30-40 mintes more or until done.
- Pick leaves off of stem if you are using fresh thyme.
- This dish is called the baker's potatoes because it could be prepared and tossed it in the oven while the bread was baking. Take the time to slice the potatoes and onions very thinly. This will help create really delicate layers, which will taste delicious.
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