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Potato and onion gratin
Serves 8 Starters and mains
Ingredients
- 80ml olive oil
- 2 large onions, halved and thinly sliced
- 1tsp chopped thyme or rosemary leaves
- 800g waxy potatoes, sliced
- 250ml chicken stock
Method
Preheat the oven to 180°C/350°F/ Gas 4. Grease a 1.5 litre gratin dish or shallow ovenproof dish.
Heat the oil in a saucepan over medium heat. Add the onion and cook for 20 minutes, or until soft and golden brown, stirring occasionally. Remove from the heat and stir in the thyme or rosemary. Arrange one-third of the potato in the prepared dish, top with one third of the onion and season with salt and pepper. Repeat with two more layers, finishing with the onion.
Gently pour the stock over the top of the potato and onion, until just covered. Cover with foil and bake for 1 hour. Remove the foil and bake for a further 15-20 minutes, or until golden brown.
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