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1
In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch.
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2
Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
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3
Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.
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4
While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat.
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5
Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened.
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6
Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.
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7
Preheat the oven to 425/.
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8
In a small bowl, combine the garlic and herbs and toss together to mix evenly.
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9
Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom.
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10
Distribute about 1/4 of the sliced onions
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11
evenly over the potatoes, then scatter a little of the garlicherb mixture over the top and drizzle with a little olive oil.
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12
Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
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13
Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil.
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14
Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender.
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15
Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried.
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16
If desired, scatter the cheese over the top after removing the foil.
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17
Serve warm.
