3 large onions, sliced
2 tbsp olive oil
50g unsalted butter
1kg medium potatoes, like Desiree or Maris Piper, peeled
2 tbsp finely chopped flatleaf parsley, plus
extra to serve
2 tbsp fresh thyme leaves, plus extra to serve if
2 garlic cloves, thinly sliced
salt and freshly ground black pepper
1. Put the sliced onions, garlic, olive oil and half the butter in a
large frying pan. Cook over a low-medium heat until the onions are soft
but not golden-brown yet – this might take up to 30–35 minutes.
2. Meanwhile bring a large pan of salted water to the boil.
Slice the potatoes into 5mm thick slices. Once the water is boiling, add the
potatoes and when the water has returned to the boil, set your timer for 3
minutes. Drain immediately and leave in the colander to steam dry.
3. When the onions are done, remove from the heat and stir
through the parsley and thyme and season well. Gently toss the
onion mixture and par-boiled potatoes together – you can do this in the frying
pan if they fit, or a large mixing bowl.
4. Tip everything into a large baking dish – you don’t want
the mixture to sit any deeper than 5cm. Arrange and press the top down a
little to roughly flatten. Dot the remaining butter all over the top.
oven to 200°C/180°C/Gas 6.
5. Bake for 45 minutes, or until the potatoes are cooked through. A little extra garnish of chopped
parsley and fresh thyme is nice, but not strictly necessary.
NOTE: You can prepare up to Step 4 several hours in advance.