Potatoes Boulangere

This recipe serves:  6

1 teaspoon olive oil
8 cloves garlic, thinly sliced
3 white onions, sliced
1/2 teaspoon picked, fresh thyme
salt and pepper
10 medium sized Yukon gold potatoes, peeled
2 cups hot chicken stock
1. Preheat the oven to 350°F.

2. Heat the olive oil in a heavy bottomed sauté pan over medium-high heat. Add the garlic and onions and cook until golden brown. Add the thyme and season with salt and pepper. Remove from heat.

3. Thinly slice 2 potaotes on a mandolin or with a sharp knife and arrange them in a layer in a shallow casserole dish. Season with salt and pepper. Spread about 1/4 of the onion mixture over the potatoes. Add stock to keep the layers moist. Repeat this until all of the potatoes and onoins are layered.

4. Bake for about 2 hours or until the potatoes are soft and golden brown. Cut into wedges and serve.

Serving Size: 1 slice

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