| Ingredient | Quantity | |
| 1 | Onions | 2 finely chopped |
| 2 | Thyme | sprigs of fresh |
| 3 | Olive Oil | 2 tbs |
| 4 | Potatoes | 1.5kg |
| 5 | Vegetable Stock | 425g |
Instructions
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins). Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.