← Nouns Cooking · French

Ingredients

• 1.2 kg floury or all-round potatoes, peeled and thinly sliced
• 2 Onion, thinly sliced
• 3 tbsp Olive oil
• 4 sprigs Thyme, leaves picked
• 2 cloves Garlic, thinly sliced
• 450 ml hot vegetable stock
• Salt
• Black pepper

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Warm 1 tbsp oil in a frying pan over medium heat and soften the onions for 8–10 min until golden.
2. Oil a shallow baking dish. Layer the potato slices, onions, garlic and thyme, seasoning every layer, and finish with a neat overlapping layer of potatoes.
3. Pour over the hot stock until it comes just below the top layer. Brush the top with the remaining oil.
4. Bake for 60–75 min until the potatoes are tender when pierced with a knife, most of the stock is absorbed and the top is golden and crisp. Cover loosely with foil if it browns too fast.
5. Rest for 10 min, then serve with roast lamb, chicken or pork.

Tips

• Traditionally the dish went into the baker’s oven under the Sunday roast so the meat juices dripped onto it: roast a leg of lamb on a rack above it for the same effect.
• Check your stock cube is gluten-free if needed.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs Delicious Magazine