Baker’s Potatoes | RICARDO

Ingredients

• 4 onions, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1/2 tsp chopped fresh thyme
• 2.2 lb (1 kg) yellow-flesh potatoes, thinly sliced with a mandoline
• 1 1/4 cups (310 ml) beef broth
• 2 tbsp (30 ml) melted butter
• Salt and pepper