We popped this in the oven before going out for a short walk: it's quite flexible and can be prepared in advance, or just before you want to eat. It's basically Dauphinoise potatoes without the cream, so nice when you don't feel you've exerted yourself enough to deserve a brick of dairy fat! I just made these without the butter, and they didn't suffer much for it, but they did lack a certain punch, so if you're not vegan or dieting, I'd recommend leaving the butter in.
- 1 small white onion
- 1 clove garlic
- 3 medium potatoes
- 1/2 tsp salt
- 1/2 tsp thyme
- about 200 ml chicken or vegetable stock
- a few slices of butter
Preheat the oven to 160 C. Peel and halve the onion, and slice into very thin half-moons. Fry over a moderate heat in a little olive oil until translucent and softened, and just beginning to caramelise. Crush in the garlic and cook for a further minute, then remove from the heat and stir in the salt and thyme. Scrub or peel the potatoes, then very finely slice them using a sharp knife or mandolin. In a small baking dish, laayer the potatoes with the onions, then pour enough hot stock to nearly cover them. Top with the butter slices and bake for an hour, until the top is golden and the potatoes are tender all the way through.