Potatoes from the Bakery

Metric version of recipe

Yields 8 portions

Ingredient Amount
Russet potatoes, large, peeled and sliced ¼ inch thick 6 ea.
Onions, very thinly sliced 2 ½ cups
Salt, divided use 1 Tbsp.
Black pepper, freshly ground, divided use 1 ½ tsp.
Olive oil, extra virgin ¼ cup
Butter, melted ½ cup
Garlic cloves, large, slivered 4 ea.
Bay leaf 1 ea.
Thyme, dried, crushed ¾ tsp.
Sweet paprika 1 tsp.
Beef or veal stock 1 ¼ cup


  1. Preheat the oven to 375°F. Oil a 3-quart baking dish. Layer the potatoes and onions in four layers in the dish. Season each layer with ½ teaspoon of salt and ¼ teaspoon of pepper.
  2. Stir together the oil and melted butter, with the garlic, bay leaf, thyme, paprika, 1 teaspoon of salt, and ½ teaspoon pepper. Drizzle evenly over the potatoes.
  3. Pour the stock slowly down the side of the dish so it does not disturb the seasoning.
  4. Cover with foil and bake in oven for 60 to 75 minutes in the preheated oven, or until the potatoes are tender when pierced with a fork. For a crisp top, remove the foil after 50 minutes and bake uncovered for the last 20 to 25 minutes, or until lightly browned. Serve hot or warm.

Additional tips

Recipe credit: Daniel Olivella, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II B on Friday, Nov. 3, 2006.

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