Step 1

Preheat the oven to 180C/160CFan.

Step 2

Take time to peel and slice the potatoes really thinly. No need for fancy kit, a sharp kitchen knife will work perfectly.

Step 3

Melt 25g of butter in a saucepan over a gentle heat and add the onion and garlic. Cook slowly for 10 minutes to soften the onion, taking care not to colour the vegetables.

Step 4

In an oven proof dish (approximately 15x20cm), place a layer of sliced potatoes on the bottom and season with little salt and pepper. Don't be too heavy handed with the seasoning as each potato layer will be seasoned.

Step 5

Follow this with a layer of the buttery onion and garlic mixture and sprinkle over a little of the fresh thyme leaves. Repeat this process a further twice, then finally finish with a layer of sliced potatoes on top.

Step 6

Pour over the hot vegetable stock, season with a touch more salt and pepper and place the final 5g of butter on top. Place the dish in the oven for 1 hour or until the potatoes are cooked and a knife slides easily through the layers.

Step 7

Remove from the oven and leave to stand for 5 minutes before serving.