- Preheat the oven to 180°C (160°C fan).
- Heat 1 tablespoon of the vegan butter with the olive oil in a large frying pan.
- Add the onions and cook gently for 40 minutes, stirring occasionally, until deeply softened and caramelised.
- Stir in the Merchant Gourmet Whole Chestnuts, thyme, vegetable stock and a generous pinch of salt and black pepper.
- Bring to a gentle simmer and keep warm over a very low heat while preparing the potatoes.
- Thinly slice the potatoes using a mandoline or sharp knife.
- Grease a 20 x 30cm baking dish with a little of the remaining vegan butter.
- Arrange a layer of potatoes across the base of the dish, slightly overlapping.
- Using a slotted spoon, spoon over some of the onion and chestnut mixture.
- Repeat the layers until all of the ingredients have been used, finishing with a layer of potatoes and reserving a few onions and chestnuts for the top.
- Pour the remaining stock evenly into the dish and scatter over the reserved onions and chestnuts.
- Dot the remaining vegan butter over the surface.
- Bake uncovered for 1 hour, or until the potatoes are tender and the top is golden and crisp.
- Cover loosely with foil if the top begins to brown too quickly.
- Leave to rest for 10 minutes before serving.
- Finish with a few fresh thyme leaves, if desired.
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