Pommes De Terre a la Boulangere

4 Onions (2 red, 2 yellow) – Cut in ½ and then sliced paper thin

3 ½ tbsp Butter

1 ½ tsp Bacon Fat (or EVOO)

2 Large Garlic Cloves – Peeled, smashed into a paste

3 Large Russet Potatoes – Peeled and sliced about 1/8” (I use a Mandolin)

1 tsp Salt

¾  tsp Pepper

1 tsp Fresh Thyme (or ½ tsp dried)

2 tbsp Parmesan Cheese

2 Cups Beef Broth

In large pan over med. heat, add 1 ½ tbsp butter, the bacon fat and add onions.  Sautee for about 25 minutes or until translucent and starting to caramelize.  Add in garlic and sautee for about another 5-10 minutes.

Butter a baking dish, bottom and sides with 1 tbsp butter (I used one that was about 10x7 but you can use any similar size).  Take 1/3 of the onions and add a layer to the dish.  Take potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/3 salt, 1/3 pepper, 1/3 parm cheese and 1/3 thyme over potatoes.  Repeat onions, potatoes and seasoning 2 more times.  Add 2 cups beef broth.  Break 1 tbsp butter over the top of the potatoes.

Cover dish with aluminum foil and place in preheated 350 degree oven for 2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another ½ hour to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

* You could add shredded cheese in between the layers and on top for a variation.