Potatoes Boulangère

Thinly slice some waxy boiling potatoes and a few big onions. Soften the onions in butter over medium heat, add garlic and whatever spices you like, then deglaze with white wine. The onions will keep cooking along with the potatoes, so no need to spend too much time on them.

Layer the potatoes on top of the onions, seasoning each layer with salt, pepper, and a few tablespoons of melted butter. You can add chicken stock if you like.

Bake at low heat (max 170 °C) for about 1.5 hours — the potatoes need to be really tender. It makes sense to put a sheet of baking paper on top of the last layer to keep it from burning.

Probably the second best thing that can happen to a potato in a kitchen.