1 kilogram waxy potatoes, scrubbed and thinly sliced
2 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
2 cups chicken stock, hot
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Heat the olive oil and a small knob of butter in a sauté pan and cook the onions and garlic with a good pinch of salt until soft and lightly coloured. Arrange a third of the potatoes in a lightly buttered baking dish and season with salt and pepper. Sprinkle over some thyme and top with a third of the onions. Repeat with two more layers of potatoes, seasoning, thyme and finishing with a layer of onions.
Pour over the hot stock and dot with butter. Cover tightly, bake for 40 minutes then uncover and bake for another 20 minutes or until the potatoes are very tender and the top is golden.