Literally translated this means “potatoes from the baker” and is a centuries old recipe. This is such an easy side dish and pairs fantastically well with meat. This makes great use of my chicken stock – somewhat similar to a gratin but without cream.
1kg waxy potatoes
½ medium onion
400ml chicken stock
1 tbsp olive oil
3-4 sprigs of thyme leaves only
Preheat oven to 180°C/160°C fan assisted/gas 4.
Leaving the skins on the potato, cut potatoes in thin sliced with a sharp knife. A food processor makes quick work of this or a mandolin!
If you’re using a knife, keep slices of potato submerged in heavily salted water, then drain when needed.
Cut onion into fine slices.
Arrange slices of potato around the edges of a round baking dish with a few slices of onion here and there. Start with them lying down, but when the potatoes meet, tuck more slices underneath so that the slices are now sitting up horizontally. Arrange slices in the centre of dish to fill any gap.
Heat stock in a saucepan then pour over the potatoes. Drizzle with olive oil.
Sprinkle generously with sea salt flakes then sprinkle over thyme leaves.
Bake until potatoes are crispy on top but you can easily pierce through with a sharp knife, about 45-50 minutes. If potatoes are browning too quickly, cover loosely with tinfoil.