Boulangère Potatoes

Side · France classic.

Ingredients

• 2 finely chopped Onions
• sprigs of fresh Thyme
• 2 tbs Olive Oil
• 1.5kg Potatoes
• 425g Vegetable Stock

Method

1. Fry — Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Continue cooking — Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish.
3. Continue cooking — Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes.
4. Bake — Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

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• Ratatouille
• Croissants
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• Quiche Lorraine
• French Onion Soup