Ingredients
- Onion2, finely chopped
- Thymea few sprigs, fresh
- Olive Oil2 tablespoons
- Potatoes1.5 kg
- Vegetable stock425 g
Substitutions
- Vegetable stock: use homemade vegetable broth or water with a pinch of salt for a low-sodium option.
- Olive Oil: substitute with avocado oil or melted coconut oil for a different flavor profile.
- Potatoes: swap with sweet potatoes for a sweeter variant or parsnips for a different taste (note that texture will change).
Instructions
Preheat the Oven
10 minSet your oven to 200°C (or 180°C for a fan oven, and gas mark 6). Make sure to allow sufficient time for the oven to reach the desired temperature before placing the dish inside.
Sauté Onions and Thyme
19 minIn a skillet, add 2 tablespoons of olive oil and heat over medium. Once hot, add 2 finely chopped onions and a few sprigs of fresh thyme, cooking until the onions are soft and lightly golden, which should take around 5 minutes. Stir occasionally to prevent burning.
Layer the Potatoes and Onions
30 minGrease a 1.5-liter gratin dish to prevent sticking. Begin by layering 1.5 kg of potatoes, thinly sliced, at the bottom. Evenly distribute a portion of the sautéed onions on top, then repeat the process until all ingredients are used, finishing with a final layer of potatoes on top for a nice presentation.
Add Vegetable Stock
11 minCarefully pour 425g of vegetable stock over the layered potatoes. Ensure the stock covers the potatoes well to promote even cooking and enhance flavor throughout the dish.
Bake the Dish
1 minTransfer the gratin dish to the preheated oven and bake for 50-60 minutes. The dish is done when the potatoes are tender and the top layer is golden brown and crispy, indicating a deliciously baked dish.
FAQ
Yes, you can use homemade vegetable broth or even water with a pinch of salt as a substitute.