|1 tablespoon olive oil||1kg desiree potatoes, peeled, washed, very thinly sliced|
|2 large onions, thinly sliced||1 cup Campbell’s Real Stock – Chicken|
|2 tablespoons brown sugar||½ cup thickened cream|
|1 tablespoon balsamic vinegar||½ cup grated tasty cheese|
|1 tablespoon fresh thyme leaves|
Preheat Bosch oven to Top/bottom heating 200°C. Added steam, setting 02. Lightly grease an ovenproof dish (20cm x 25cm x 5cm deep).
Heat oil in a large frying pan over a medium heat. Add onions. Cook, stirring occasionally, for about 8 to 10 minutes, or until golden and soft. Add sugar, vinegar and thyme. Cook, stirring until caramelised. Remove from heat.
Pat potatoes dry with absorbent kitchen paper. Arrange one-third of the potatoes in prepared dish. Spread with half the onions. Repeat layering with remaining potatoes and onions, finishing with a layer of potatoes.
Whisk Campbell’s Real Stock – Chicken and cream in a jug until combined. Pour over potatoes. Sprinkle with cheese.
Cook in oven for about 1 hour and 10 minutes, or until golden brown and potatoes are tender. Stand 5 minutes before serving.
Use a mandolin to thinly slice potatoes. This will give you even thickness.