A wonderful melt-in-the-mouth accompaniment to a meat dish
Ingredients
- 1 ¼kg small waxy potato, such as Charlotte or Anya
- 2 tbsp olive oil
- 3 large onions, finely sliced
- 4 sprigs thyme, chopped
- 85g melted butter
Method
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Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.
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Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr – the potatoes should be meltingly soft and the top golden and crusty.