Potatoes Boulangère

1: Preheat oven to 375°F.

2: Add olive oil to a 10-12 inch skillet over medium heat.

3: Once oil is hot, add shallots and sauté until translucent, about 5-7 minutes.

4: Remove shallots from the pan and set aside.

5: Layer potato and sweet potato slices around the bottom of your skillet.

6: Season with salt and pepper, add a layer of shallots and a sprinkle of fresh thyme.

7: Continue layering until shallots and potatoes are used up, finishing with a top layer of potato slices.

8: Pour bone broth over the potato slices, pressing them down to compact.

9: Drizzle the top layer of potatoes lightly with olive oil, cover with aluminum foil, and bake for 50 minutes.

10: Remove foil and continue baking for 30 minutes uncovered until potatoes are fork tender.

11: If liquid hasn’t fully absorbed, pour it off when potatoes are done cooking.

12: Finish the top of the potatoes with fresh thyme and flaky sea salt.