2 onions, peeled and halved

2 tablespoons (30 ml) butter

1 cup (250 ml) chicken broth

8 medium Yukon Gold potatoes, peeled

The cloves of 1 head of garlic, unpeeled

1/4 cup (60 ml) honey

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof skillet, brown the cut side of the onions in the butter. Add the remaining ingredients and bring to a boil. Season with salt and pepper.

Cover and bake for about 1 hour and 15 minutes or until the potatoes are soft and very yellow. Turn the potatoes a few times during cooking. Serve with pan-seared slices of ham.

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