Or simply, sliced potatoes baked in the baker's oven (as not everyone owned a oven... a long time ago!), but a normal oven will do!
These are over looked for the creamy and sometimes cheesy "gratin dauphinois", which is fabulous but sometimes you need something plainer... but still very tasty!
1 kg / 2 lbs waxy potatoes
3 shallots sliced
60 g / a quarter cup of butter or olive oil
1 litre/ 2 pints/ 4 cups of vegetable stock
freshly chopped thyme (about heaped tablespoon)
Salt , pepper and nutmeg to taste (take into account the salt content of your stock!)
Quite simply slice the potatoes, skins on or off. Slice thinly but don't wash as we want the starch to stick the slices together. Oil or butter your dish and start layering them neatly and tightly. For every layer, put in a little butter or olive oil, a few slices of shallots, thyme, a little nutmeg, pepper and a bit of stock. Repeat the layers to the top. Bake in a hot oven of 200°c / 400°f for an hour or until you knife goes in the middle and there is no resistance. All the stock should have boil away.