This is an awesome dish to pair with roasted or braised meats. Creamy, cheesy, herbaceous potatoes… you just can’t go wrong.
- 2.5 lb. Idaho potatoes; peeled and thinly sliced
- 3 Vidalia onions; peeled, halved and thinly sliced
- Fresh sage leaves
- Fresh thyme sprigs
- 4 garlic cloves; grated
- Kosher sea salt
- Fresh ground black pepper
- Extra virgin olive oil
- 16 oz. organic beef stock
- 1 cup Parmesan cheese; freshly grated
- 1/4 stick of unsalted butter
- Black truffle salt
The How To…
Sauté onions and grated garlic in skillet over medium heat, with a pat of butter and a drizzle of olive oil. Once onions are sweated (7-10 minutes), remove from heat and transfer to a bowl.
Preheat the oven to 400°F. Grease ovenproof casserole dish with butter or non-stick spray.
Arrange a layer of sliced potatoes over the base, then smattering of the sautéed onions, with a light sprinkling of thyme leaves (no stems), parmesan cheese, and a tiny dash of salt and pepper. Continue this layering pattern until the casserole dish is topped off.
Gentlypour the stock over the potatoes. Season the top layer with a little salt and pepper, then scatter the whole sage leaves, and the rest of the parmesan cheese.
Disperse little pats of the butter all over the potatoes, then place the dish on the top third of the oven, and cook for 60-90 minutes, until the top is golden crisp and the potatoes are cooked all the way through. Finish with a little black truffle salt if you happen to have some. Wavy!