Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with a little butter or oil.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the sliced onions for about 8-10 minutes until soft and slightly golden, adding the minced garlic in the last minute.

3. 3

   In a large bowl, gently toss both types of sliced potatoes with the remaining olive oil, Herbes de Provence, salt, and pepper until well coated.

4. 4

   Arrange a layer of the mixed potatoes in the bottom of the baking dish, followed by a layer of the sautéed onions. Repeat the layering process, finishing with a neat layer of overlapping potatoes on top.

5. 5

   Carefully pour the hot vegetable stock over the potatoes; the liquid should reach about halfway up the layers but not submerge the top.

6. 6

   Dot the top layer with the small cubes of butter to encourage browning and crisping.

7. 7

   Cover the dish with foil and bake for 30 minutes.

8. 8

   Remove the foil and bake for another 35-40 minutes, or until the potatoes are tender when pierced with a knife and the top is crisp and golden brown.

9. 9

   Allow the dish to rest for 10 minutes before serving to let the juices settle, then garnish with fresh thyme.