Steps
- Preheat the oven to 400°F / 200°C. Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry 2 thinly sliced onions and 3 thyme sprigs for 5 minutes, until softened and lightly golden.
- Remove the woody thyme stems. Layer 1.5kg of peeled thinly sliced starchy potatoes and the onions in an oiled 1.5-liter baking dish, finishing with potatoes.
- Pour over 425ml of vegetable broth. Bake for 50-60 minutes, until the potatoes are tender and the top is golden and crisp.