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  • 2 onions
    thinly sliced
  • few thyme
    sprigs
  • 2 tbsp olive oil
  • 1 ½kg floury potato
    such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  • 425ml vegetable stock

Nutrition: per serving

  • kcal179
  • fat3g
    low
  • saturates0.4g
  • carbs32g
  • sugars4g
    low
  • fibre42g
  • protein4g
  • salt0.15g
    low
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Method

  • step 1

    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).

  • step 2

    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.

Recipe from Good Food magazine, January 2008

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Comments, questions and tips (35)

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Overall rating

A star rating of 4.3 out of 5.51 ratings

LKMSurrey

Following others tips I fried the onions with rosemary, thyme & garlic. Heavily seasoned each layer & added wine to the stock. Was tasty but a bit too salty, over compensated for the bland warnings!

hubby4hire

Having made this a few times my tips would be: If using full amount of spuds , use at least four biggish onions and cook them to semi caramalised adding to them some garlic at the end. Use well seasoned stock, don't be scared of the salt cellar. Top of with plain breadcrumbs and some cheese. 1.5…

alanbeaumontguy

By the way, the instructions say to finish with a layer of potatoes but the illustration clearly shows the top layer is onions?

peter.m.n.jacksonrHoq0aOb

Yo, Al, 'sup? If you check with the commentary for the recipe the illustration shows the first layer, you get me?

alanbeaumontguy

I like this style of cooking potatoes. Plenty of seasoning essential in my view and I also add white wine to the stock finishing off with a sprinkle of gruyer cheese with 30 mins to go.

Mel P 1

Really, really good! Very easy. I added a finely sliced clove of garlic to the layers plus butter and parmesan on top which were crispy and delicious! We ate it with leftover cold roast beef. Will definitely make again.

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