No milk, cream or cheese is required for this recipe!
Simply potatoes, onions, stock, and fresh thyme.
You may either use chicken stock or vegetable stock.
What I liked the most about this dish is the texture.
Super silky smooth and creamy, almost like it had been cooked in cream.
2 lbs (about 800g) potatoes, peeled and thinly sliced
3 Tbsp of unsalted butter
1 Tbsp olive oil
4 onions, sliced
salt and pepper
2 cups of chicken, beef or vegetable stock
Pre-heat your oven to 300°F.
Melt half the butter with the olive oil in a skillet and gently fry the onions until soft and lightly golden.
Spread half in the bottom of a casserole.
Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme (to taste).
Build another layer of onions, then a final one of potatoes, and finally pour over the stock.
Dot with remaining butter.
Bake until all the liquid has been absorbed and the potatoes are tender (45min to 1hour).
You may bake it a little longer if you like the top to be crisp.