Step 2

Fry the chopped onions with the thyme sprigs in the oil for about 5 minutes, until softened and lightly colored.

Step 3

Slice the potatoes thinly and lay a layer of them across the base of the dish.

Step 4

Scatter some of the onions over, then keep alternating potatoes and onions, finishing with a neat layer of potato on top.

Step 5

Pour the vegetable stock evenly over the whole dish. It should come almost to the top layer without covering it.

Step 6

Bake for 50–60 minutes, until a knife slides through the middle without resistance and the top has crisped and browned.