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Prep time
1 hour
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Cook time
1 hour 15 minutes
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Serves
4 - 6
Author Notes
This is an awesome dish to pair with roasted or braised meats. Creamy, cheesy, herbaceous potatoes… you just can’t go wrong. —Mas Appetit
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Ingredients
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2.5 pounds
Idaho or Russet potatoes; peeled & thinly sliced
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3
Vidalia onions
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1 sprig
fresh sage leaves
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4
garlic cloves; grated
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Kosher sea salt
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fresh ground black pepper
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extra virgin olive oil
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16 ounces
organic chicken stock
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3/4 cup
Parmesan cheese; freshly grated
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4 tablespoons
unsalted butter
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black truffle salt
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2 sprigs
fresh thyme
Directions
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The Onions -
sauté onions and grated garlic in skillet over medium heat, with a pat of butter and a drizzle of olive oil.
Once onions are sweated (7-10 minutes), remove for heat and transfer to a bowl.
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The Potatoes -
preheat the oven to 400°F. Grease ovenproof casserole dish with butter or non-stick spray.
Arrange a layer of sliced potatoes over the base, then a layer of the sautéed onions, with a light sprinkling of thyme leaves (no stems), parmesan cheese, and a tiny dash of salt and pepper. Continue this layering pattern until the casserole dish is topped off.
Gently pour the stock over the potatoes. Season the top layer with a little salt and pepper, then scatter the whole sage leaves and the rest of the parmesan cheese.
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Disperse little pats of the butter all over the potatoes, then place the dish on the top third of the oven, and cook for 60-90 minutes, until the top golden crisp and the potatoes are cooked all the way through. Finish with a little black truffle salt if you happen to have some.
I am a former music exec, turned food blogger/cook/culinary lifestyle photographer. My blog Mas Appetit is a hub for Pavlovian-worthy food photos, recipes, and other culinary lifestyle content.
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