A delicious and comforting dish, perfect for these Autumnal days.
1or 2 large white onions, peeled and finely sliced⠀
2 tbsp olive oil⠀
1 clove of garlic⠀
10 g unsalted butter⠀
Sea salt and black pepper⠀
5 sprigs of thyme, leaves only & 1 bay leaf
5-7 Charlotte potatoes (depending on size)⠀
250 g chicken stock, hot (veggie ok too)⠀
Heat oven to 180 C/160 fan.⠀
Heat the oil in an ovenproof dish (these ingredients fit a 26 cm @staub_uk skillet), add the onions and butter and fry gently until caramelised, about 30 mins (you may want to use a lid initially, to retain the moisture).
Add the garlic, thyme and bay leaf, season, and cook for a couple of minutes.
Bring the onion together into the centre of the pan.⠀
Slice the potatoes very finely, ideally on a mandolin, and layer around the edge of the pan. Add a second layer if you feel like it. ⠀
Pour over the chicken stock until it just reaches the top of the potatoes. Season.⠀
Bake for 1 hour, or until the potatoes are soft when pierced with a knife. Baste with the juices and add a little extra chicken stock if it looks a little dry.⠀