4 Serves
83 Mins
Preheat your oven to 200°C.
In a frying pan, heat the oil and sauté the onions and fresh thyme sprigs until they are softened and lightly golden, which should take about 5 minutes.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
71 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
1658 mg / 4,700 mgSodium
141 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
8 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Grease a 1.5-litre gratin dish and arrange a layer of sliced potatoes on the bottom.
Sprinkle a portion of the sautéed onion and thyme mixture over the potatoes, then repeat the layering process until all ingredients are used, finishing with a final layer of potatoes on top.
Pour the stock over the layered potatoes and bake in the preheated oven for 50 to 60 minutes, or until the potatoes are tender and the top is golden brown and crisp.
34
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Slovakian
