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Prepared by Chef James Window, Desserts First (225) 921-1012
1 quart chicken stock
1 sprig thyme
2 sprigs rosemary
3 crushed cloves of garlic
2 garlic cloves, peeled and finely chopped
2 large onions, peeled and sliced
4 large Yukon Gold potatoes peeled and thinly sliced
seasoning - we like Magic Swamp Dust
Preheat the oven to 400 degrees.
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain out the herbs, leaving the chicken stock in a heatproof bowl. Set aside.
Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.
Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Season each layer.
Pour the chicken stock over the potato mixture, just covering the potatoes. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.
Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.