Steps: |
| -Preheat the oven to 350 degrees. |
| -Heat a heavy bottom saute pan to medium-high and add the olive oil. |
| -Saute the onions until they start to caramelize, and turn the heat down to low. Let the onions cook low and slow while you slice your potatoes. |
| -Slice the potatoes right into the chicken stock in a casserole dish so they do not oxidize. |
| -After the potatoes are sliced, add the garlic to the onions and saute for and additional 2 minutes. |
| -Place the onions and garlic in the dish with the potatoes and add the bay leaves. Move the potatoes and onions about for even distribution. |
| -Add the thyme and season liberally with salt and pepper. Place the pieces of butter on top. |
| -Bake, covered, for 35 minutes. Then remove the foil and turn the temperature up to 425 degrees. |
| -Bake and additional 8 minutes or until golden. |
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