1Add salt to sliced onions to help them break down and release moisture.
2Add salt to sliced onions to help them break down and release moisture.
3Add salt to sliced onions to help them break down and release moisture.
4Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.
5Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.
6Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.
7Use a mandolin to thinly slice the potatoes.
8Use a mandolin to thinly slice the potatoes.
9Use a mandolin to thinly slice the potatoes.
10Melt butter in a microwave for about 20 seconds to clarify it.
11Melt butter in a microwave for about 20 seconds to clarify it.
12Melt butter in a microwave for about 20 seconds to clarify it.
13In the base of an oven-safe pan, spread a layer of the caramelized onions.
14In the base of an oven-safe pan, spread a layer of the caramelized onions.
15In the base of an oven-safe pan, spread a layer of the caramelized onions.
16Add a thin layer of sliced potatoes over the onions.
17Add a thin layer of sliced potatoes over the onions.
18Add a thin layer of sliced potatoes over the onions.
19Drizzle some clarified butter and beef stock over the potato layer.
20Drizzle some clarified butter and beef stock over the potato layer.
21Drizzle some clarified butter and beef stock over the potato layer.
22Season with salt and pepper.
23Season with salt and pepper.
24Season with salt and pepper.
25Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
26Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
27Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
28Continue layering potatoes, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.
29Continue layering potatoes, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.
30Continue layering potatoes, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.
31After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.
32After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.
33After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.
34Cut a piece of greaseproof paper to fit the pan, and make a small hole in the center to allow steam to escape. Place the cartouche on top of the layered potatoes.
35Cut a piece of greaseproof paper to fit the pan, and make a small hole in the center to allow steam to escape. Place the cartouche on top of the layered potatoes.
36Cut a piece of greaseproof paper to fit the pan, and make a small hole in the center to allow steam to escape. Place the cartouche on top of the layered potatoes.
37Cover the dish with a heavy plate to weigh down the potatoes.
38Cover the dish with a heavy plate to weigh down the potatoes.
39Cover the dish with a heavy plate to weigh down the potatoes.
40Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
41Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
42Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
43Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
44Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
45Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
46After 45 minutes to 1 hour of cooking, remove the cartouche and plate.
47After 45 minutes to 1 hour of cooking, remove the cartouche and plate.
48After 45 minutes to 1 hour of cooking, remove the cartouche and plate.
49Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelize on top.
50Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelize on top.
51Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelize on top.
52Bake for an additional 25 minutes or until the potatoes are golden and tender.
53Bake for an additional 25 minutes or until the potatoes are golden and tender.
54Bake for an additional 25 minutes or until the potatoes are golden and tender.
55Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
56Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
57Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
58Add a final sprinkle of fresh thyme leaves for aroma.
59Add a final sprinkle of fresh thyme leaves for aroma.
60Add a final sprinkle of fresh thyme leaves for aroma.
61Remove from the oven and let the dish rest for a few minutes.
62Remove from the oven and let the dish rest for a few minutes.
63Remove from the oven and let the dish rest for a few minutes.
Ingredients
Agria Potatoes
Agria Potatoes
Agria Potatoes
1 Block of butter
1 Block of butter
1 Block of butter
Brown Onions
Brown Onions
Brown Onions
Beef Stock
Beef Stock
Beef Stock
Oil
Oil
Oil
salt
salt
salt
black pepper
black pepper
black pepper
fresh thyme leaves
fresh thyme leaves
fresh thyme leaves
Equipment
mandolinknifemicrowavemicrowavable containeroven-safe panovengreaseproof paperheavy platemetal sheet pan
Tips
Do not wash the potatoes after slicing to preserve the starch, which will help the dish bind together.
Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
When layering the potatoes, try to put smaller potatoes into the center and save slightly larger ones for the outside to make it look daintier.
When making the cartouche, make a small hole in the center to allow steam to escape.
Cover the dish with a heavy plate to weigh down the potatoes.
Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
Add a final sprinkle of fresh thyme leaves for aroma in the last 5 minutes of cooking to prevent them from burning.