This is a classic and simple French potato dish that stole my heart the moment I took my very first bite. It was probably the pure flavors that did me in—I’ve always been a sucker for that—because it sure is no fancy cooking. Basically they’re stock-infused, alternating potato and onion layers. So simple, but oh so good when served with a nice juicy steak and some greens on the side. You just can’t go wrong with this recipe!
1 1/2 pounds potatoes
2 small onions
1/3 cup vegetable broth
1/3 cup milk
1 or 2 oz butter
Optional: garlic powder & dried parsley
Peel and thinly slice 1 1/2 pounds potatoes. Feel free to use a mandolin. Rinse the potato slices to remove the surface starch and dab them dry with a tea towel.
Thinly slice 2 smaller or 1 fairly large onion.
Start layering. Make as many layers as you like and season each layer with a generous amount of salt and black pepper. I opted for 2 layers of each. Traditionally you’re supposed to end with potatoes so they’ll get all crunchy, but I prefer ending with onions.
Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. I‘ve added some garlic powder and a touch of dried parsley for extra flavor and color. In stead of adding garlic powder, you can also rub the oven tray with a large garlic clove you cut in half.
Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Not too much, about 1 oz or maybe 2 if you like your potatoes buttery. Cover the baking tray with aluminum foil and bake in a preheated oven at 350F (180C) for 40 minutes.
Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes. Until the top layer is slightly golden brown and crispy. Check the potatoes for readiness.
Variation: for a little extra flavor, add a few hands full of cheese during the last 15 minutes baking time.
This is no fancy or gourmet cooking. But that really doesn’t matter as long as it makes my guys happy. And that it does.