Boulangère Potatoes / Fresh Herbs / Parm Cheese / Black Truffle Salt

• 2.5 pounds Idaho or Russet potatoes; peeled & thinly sliced
• 3 Vidalia onions
• 1 sprig fresh sage leaves
• 4 garlic cloves; grated
• Kosher sea salt
• fresh ground black pepper
• extra virgin olive oil
• 16 ounces organic chicken stock
• 3/4 cup Parmesan cheese; freshly grated
• 4 tablespoons unsalted butter
• black truffle salt
• 2 sprigs fresh thyme

1. The Onions - rnsaute onions and grated garlic in skillet over medium heat, with a pat of butter and a drizzle of olive oil. rnOnce onions are sweated (7-10 minutes), remove for heat and transfer to a bowl.
2. The Potatoes - rnpreheat the oven to 400u0b0F. Grease ovenproof casserole dish with butter or non-stick spray.rnrnArrange a layer of sliced potatoes over the base, then a layer of the sauteed onions, with a light sprinkling of thyme leaves (no stems), parmesan cheese, and a tiny dash of salt and pepper. Continue this layering pattern until the casserole dish is topped off. rnrnGently pour the stock over the potatoes. Season the top layer with a little salt and pepper, then scatter the whole sage leaves and the rest of the parmesan cheese.
3. Disperse little pats of the butter all over the potatoes, then place the dish on the top third of the oven, and cook for 60-90 minutes, until the top golden crisp and the potatoes are cooked all the way through. Finish with a little black truffle salt if you happen to have some.

potatoes, vidalia onions, sage, garlic, kosher sea salt, fresh ground black pepper, extra virgin olive oil, chicken, parmesan cheese, unsalted butter, black truffle salt, thyme

Taken from food52.com/recipes/59746-boulangere-potatoes-fresh-herbs-parm-cheese-black-truffle-salt (may not work)