Switch the palette to suit the room. Your choice is saved locally.
Preheat your oven to 200°C (180°C fan/gas mark 6).
In a pan, heat the olive oil over medium heat. Add the sliced onions and thyme sprigs, cooking for about 5 minutes until they're softened and just starting to turn a light golden color.
Lightly oil a 1 1/2-litre gratin dish. Arrange a layer of thinly sliced potatoes over the base, then scatter some of the sautéed onions and thyme over them. Continue layering potatoes and onions, finishing with a final layer of potatoes on top.
Pour the vegetable stock evenly over the layers. Bake for 50-60 minutes, or until the potatoes are completely cooked through and the top is a deep golden and crisp.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
