- 2 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1½ kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 425ml vegetable stock
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.