8
France
Boulangère Potatoes
Allergens: Gluten
The French potato bake, sliced potatoes and onions braised in stock until golden.
Ingredients
- Olive oil 2 tbsp
- Stock cubes 425 g
- Fresh thyme
- Onion 2
- Potatoes 1.5 kg
Method
- 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).
- 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.