Ingredients
•3 tablespoons butter
•1 tablespoon olive
oil •4 onions, sliced
•2 pounds potatoes, thinly sliced
•Kosher salt and freshly ground black pepper
•Fresh thyme sprigs, leaves picked
•2 cups beef stock
Directions
•Preheat the oven to
300 degrees F.
•Melt half the butter
with the olive oil in a saute pan, and gently fry
the onions until soft and lightly golden, about 15 minutes. Spread half the
onions in the bottom of a casserole. Lay a layer of sliced potatoes on top,
season with salt and pepper, and scatter with thyme leaves. Build another layer
of onions, then a final one of potatoes, and finally pour over the stock. Cover
the pan with foil, and bake until all the liquid has been absorbed, 2 to 3
hours, removing the foil for the last hour if you like a crisp top.
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