SLOW FRENCH POTATOES
There is a new movement taking over the world. No...I am not going to talk about politics or religion here. I'm talking about the Slow Food Movement. The slow food movement is the antithesis of fast food. Here's what it's all about in one sentence: "Slow food aims to be everything fast food is not". That quote is from the Slow...
Provided by cassie thornburg
Categories Potatoes
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes. (Here's a picture of my inexpensive OXO mandoline I use in step 3 below).
- 3. Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast.
- 4. In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme. Layer 2 more times. Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes. Bake for 2 hours or until stock is gone.
- 5. Eat!
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