This is one of those comfort potato bakes that everyone loves and they all come back for seconds in our house.
Serves 6-8. You can also make this ahead of time as it freezes very well.
3 large onions, sliced thinly
3 cloves garlic, finely sliced
1 shallot, finely sliced
750 g potatoes, finely sliced, I use an mandolin
8 eggs, beaten
350g sour cream
salt and pepper
Melt the butter in a large pan, add the onions and garlic and over a low heat slowly cook down until caramelised, this can take 45-60 minutes but keep an eye on them towards the end so they don’t stick to the pan and burn.
Preheat the oven to 180 degrees Centigrade.
Take a large roasting dish, I use a 30x20cm dish.
Line the base and sides with baking parchment.
Whisk the eggs, sour cream, cream, salt and pepper.
Pour a little egg mix into the base of the dish, top with potato slices, followed by a little of the caramelised onions and a little sprinkle of thyme.
Top with some egg and repeat the previous layers. Keep repeating until you are using your final egg mix.
Finish with a layer egg over the onions, spread over the sliced shallot and sprinkle over the grated parmesan.
Bake in the oven for 45-55 minutes until the top is golden and the potatoes cooked through.
Allow to cool and set a little before gently removing from the tin and cutting into portions or take this along, just warm for a picnic.