Method

• Using a cast iron skillet on medium heat, add ghee and olive oil
• Heat and add the sliced garlic for about a minute
• Turn off the heat and allow to cool
• Once cooled, transfer the oil to a bowl
• Slice the potatoes thinly
• Using the star cutters, cut them out
• Slice the red onions thinly and place both in a large bowl
• Remove the leaves from the rosemary and thyme sprigs and roughly cut up
• Add to the potatoes, add salt and pepper and stock
• Add 2 tablespoons of reserved oil to iron skillet and swirl to coat the bottom
• Add the remaining oil to the potato mix and toss to coat all the potatoes
• Preheat oven to 210°C
• Arrange the potatoes, starting in the centre of the skillet, overlapping the slices, and adding the onions between the layers and continuing until the skillet is covered
• Pour over the remaining oil and herbs from the bowl and press firmly down on the potatoes
• Return the skillet to the heat and cook for 3-4 minutes until it sizzles
• Transfer to the oven and bake for 50 minutes
• When cooked, remove from oven, allow to cool in the skillet for 20 minutes
• Invert to a serving platter, add gold leaf flakes and thinly slice cheese
• Cut into wedges to serve