Serves 4 to 6

Adapted from many

The name translates to Potatoes from the Bakery. Many recipes call for par-boiling the potatoes or not having any liquid. This is nuts for this dish. Traditionally, either a beef roast or a chicken was roasted directly on top of the potatoes so it all fit in one pan. It was dropped off at the baker when the family went to church and picked up on the way home.

I make this in a cast-iron skillet.

• 6medium Potatoes
• 2medium Onions
• ½cup white wine
• 1cups stock
• salt
• pepper
• 1tsp fresh thyme
• 3-4TBS butter, optional
• chopped parsley

Peal and half the onions. Slice to 1/4 inch thick. Layer on bottom of pan. I use a 12-inch cast-iron skillet. Season lightly with salt and pepper.

Peel and slice potatoes to 1/8 to 1/4 inch thick. Potatoes may be kept in water before they are sliced, but not after. It is OK if they turn color a little.

Layer the potatoes on top of the onions and if they make more than 1 layer, season the first layer lightly with salt and pepper.

Pour 1/2 cup of white wine over the potatoes.

Heat the stock to near boiling and pour over potatoes.

Season potatoes lightly with salt and pepper and sprinkle thyme leaves over. Add 2 to 4 TBS of butter if desired.

The dish can be baked like this, or you can put a chicken or roast on top and roast the entire dish.

Bake at 375°F for 1 hour. Adjust time and temperature to match your chicken or beef as necessary.

Potatoes should be browned and easily pierced.  Garnish with chopped parsley.