Photo courtesy of Elra's Cooking
As the weather gets colder we start to turn to dishes like this for comfort (and necessary calories to stay warm). This Welsh recipe of thinly sliced potatoes and onions cooked until sticky and golden ticks all of the boxes of an ideal comfort food.
3 oz unsalted butter, melted
1 lb white onions, thinly sliced
2 lbs Russet potatoes, peeled thinly sliced
2 sprigs of thyme or rosemary
Preheat an oven to 375F degrees. Melt about a quarter of the butter in a large skillet over medium heat. Sweat the onions with a little salt and the herb sprigs. Cook over medium-low heat with a lid on for about 20 mins until the onions are soft. Discard the herb sprigs.
Toss the potatoes in the rest of the butter and layer the half potatoes neatly into a large skillet. Place the onions on top of the potatoes and season with a pinch of salt. Cover the onions with the remainder of the potatoes and place the pan over medium heat to lightly brown the bottom of the potatoes. After 5 minutes place the pan in the oven and cook for 45-50 minutes until the potatoes are soft.
Remove form the oven and let rest in the pan for 10 minutes before inverting onto a plate slicing into wedges.