Instructions

1. Preheat your oven to 180°C (350°F).
2. Use a mandoline or a sharp knife to thinly slice the potatoes (about 2-3 mm thick)
3. In a large skillet, heat 1tbsp of Borough Broth Chicken Fat over medium heat. Add the onions and garlic, cooking until softened and slightly golden
4. Season with salt and pepper, and set aside
5. Grease a baking dish with a little chicken fat
6. Start with a layer of potatoes at the bottom, followed by a layer of the sautéed onions and garlic
7. Sprinkle a few thyme leaves between layers, drizzle over 1tsp of chicken fat and season lightly with salt and pepper
8. Repeat the layering process, finishing with a layer of potatoes on top
9. Pour the Chicken Bone Broth evenly over the layered potatoes and onions
10. Cover with foil and bake for 45 minutes
11. Remove the foil and increase the oven temperature to 200°C (400°F)
12. Continue baking for another 10-15 minutes or until the top is golden brown and the potatoes are tender
13. Leave the dish for a few minutes before serving