How to make
In a deep, buttered, fireproof form, arrange half of the roundly sliced potatoes. On top of them, arrange the onions and half the thyme. Arrange the remaining potatoes and thyme as well.
Combine the wine, olive oil and crushed garlic and stir well. Add chicken broth cube, dissolved in 1/5 cup (60 ml) warm water. Pour it over the potatoes. Cover the form with aluminum foil or a lid.
Bake in a preheated oven at 370°F (190 °C) for approximately 45 minutes, then remove the lid or foil and bake for another 45 minutes, until the potatoes turn golden brown.
