Potatoes "Baker" in French

500 ml broth chicken/beef

50 g butter
what kind of oil to choose? we'll show

7 tubers potatoes

2 Bay leaves

2 cloves garlic

1 head onions (large)

thyme

black pepper

salt

Clean, rinse the potatoes in thin slices to slice - thickness should be not more than 2 mm, cover with cold water.

Peel, chop onion rings.

Butter put in a pan, melt, put the onion, put it out 5 min on low heat.

Drain the water from the potatoes, DAB it with a napkin, put the onions, stirring gently to warm up so that the oil has covered all the slices of potato.

Pour the broth (hot), add the Bay leaf, thyme, pepper and salt, stir and bring all to a boil, then put in ovenproof baking dish, thickly smeared with the cut clove of garlic.

Paper cut sheet, which repeats the circle shape and cover the potatoes, brush with oil, put in the potatoes, squeeze.

Put the potatoes in a preheated 190-200 degree oven, bake for 45 min or until completely absorbed broth to the potatoes, if desired, potatoes "Baker" in French before serving, you can sprinkle grated cheese and bake for another until Browning of the cheese.