Name: Boulangère potatoes
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: French
Ingredients: 2 onions thinly sliced; few thyme sprigs; 2 tbsp olive oil; 1 ½kg floury potato such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor; 425ml vegetable stock

2 onions
thinly sliced
few thyme
sprigs
2 tbsp olive oil
1 ½kg floury potato
such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock

Method

step 1
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).
step 2
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Boulangère potatoes

Method

step 1

step 2

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Ingredients

Nutrition

Method

step 1

step 2

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