from Laura Calder's French Food at Home
A delightfully simple recipe, elegant in the simplicity and so very good and comforting.
3 T butter
1 T olive oil
4 onions, sliced thin
2 lbs. potatoes, sliced thin
Kosher salt and freshly gr. pepper
Fresh Thyme leaves
2 cups beef broth or chicken if you prefer
Melt half the butter in olive oil in a saute pan and gently cook the onions over medium heat until soft and lightly golden. Spread half the onions on the bottom of a casserole dish. Add half of the sliced potatoes on top. Season with salt and pepper and sprinkle with fresh thyme leaves. Repeat layers,, dot with remaining butter, and pour the beef stock over all. Cover the dish with foil or lid, and bake at 300° until all the liquid has been absorbed, about 2 to 3 hours. Uncover the last half hour, if you want the crispy top..
Notes, homemade beef stock is excellent here, fresh thyme is a must and so is real butter.
I use Yukon Gold Potatoes, and rarely have homemade beef stock and it is still excellent.
People always like this dish. I have served with braised beef short ribs, roasted chicken and bbq steaks.
A delightfully simple recipe, elegant in the simplicity and so very good and comforting.
3 T butter
1 T olive oil
4 onions, sliced thin
2 lbs. potatoes, sliced thin
Kosher salt and freshly gr. pepper
Fresh Thyme leaves
2 cups beef broth or chicken if you prefer
Melt half the butter in olive oil in a saute pan and gently cook the onions over medium heat until soft and lightly golden. Spread half the onions on the bottom of a casserole dish. Add half of the sliced potatoes on top. Season with salt and pepper and sprinkle with fresh thyme leaves. Repeat layers,, dot with remaining butter, and pour the beef stock over all. Cover the dish with foil or lid, and bake at 300° until all the liquid has been absorbed, about 2 to 3 hours. Uncover the last half hour, if you want the crispy top..
Notes, homemade beef stock is excellent here, fresh thyme is a must and so is real butter.
I use Yukon Gold Potatoes, and rarely have homemade beef stock and it is still excellent.
People always like this dish. I have served with braised beef short ribs, roasted chicken and bbq steaks.