This is a typically French method of oven-cooking potatoes,
and it is easy to prepare. As a bonus, it is a lighter and healthier
alternative to Gratin Dauphinoise, but no less delicious.
Prep: 20 minutes
Cooking: 1 hour
1 onion, thinly sliced
sprig of thyme
1 tbsp olive oil, or Rice Bran oil
1kg floury potatoes ( such as Maris Piper or
Desirée), peeled and sliced thinly – do not rinse
300ml vegetable stock (but have a little extra
available just in case you need it) – actually, any stock will do.
Heat oven to 180°C (Gas 4).
the onions and thyme sprigs in the oil until softened and lightly coloured
(about 5 minutes).
a layer of potatoes over the base of an oiled gratin dish.
over a few onions and continue layering, finishing with a layer of
over the stock and bake uncovered for 45-60 minutes until the potatoes are
cooked and the top is golden and crisp.