Empty My Fridge
These May Be the Most Delicious Potatoes in the World!
Ingredients
- Onion6
- Clarified butter or olive oil · 30 ml2 tbsp
- Salt2 tsp
- Black pepper · ground
- Potato4 lb
- Remaining clarified butter or olive oil · 60 ml4 tbsp
- Thyme2 tbsp
- Beef stock1 ½ cups
Instructions
- Peel the onions, halve them top to root, then slice thinly with the grain and cut the slices in half (into thirds if very large).
- Heat 2 tbsp clarified butter or olive oil in a wide sauté pan over medium-high heat. Add the onions with some of the salt and pepper and spread them in an even layer.
- Cook for about 20 to 30 minutes, turning every 2 minutes, until soft, sweet, deeply golden and much reduced in volume. Watch closely near the end as they can brown fast.
- Spread the onions on a wide tray to cool until comfortable to handle.
- Peel the potatoes, keep them submerged in cold water, then dry each one before slicing to about 2 mm (1/16 inch) thick with a mandoline or sharp knife. Do not rinse the slices.
- Preheat the oven to 135°C (275°F). Lightly butter a 10-inch oven-safe pie pan or round dish, and prepare a parchment cartouche.
- Brush the base and sides of the dish with melted clarified butter. Arrange overlapping potato slices over the whole base with no gaps.
- Season lightly with salt, pepper and a little thyme, drizzle with a little stock, then spread a thin layer of onions, keeping most of them away from the edge.
- Repeat the layers (potatoes, salt and pepper, thyme, a little clarified butter, a little stock, onions) until the ingredients are nearly used up.
- Finish with an overlapping layer of potato slices. Press down firmly but gently, then gradually add the remaining stock until the potatoes are moistened but not submerged.
- Brush the top generously with clarified butter and sprinkle with a little thyme. Place the parchment cartouche directly on the potatoes and cover tightly with a lid or foil.
- Bake covered at 135°C (275°F) for 1 hour. Then remove the cover and cartouche and bake uncovered for another 30 to 45 minutes, until the top is golden and the potatoes are cooked through.
- Let the dish rest and cool completely, then cover and refrigerate overnight.
- To reheat, preheat the oven to 120°C (250°F), cover the potatoes and heat for about 45 minutes, until the centre reaches 65°C (150°F). If the top browns too much, place a new cartouche over it.
- Brush the warm potatoes lightly with clarified butter, garnish with thyme leaves, cut into wedges and serve warm.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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