Boulangère Potatoes
Instructions
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.
Ingredients
Onions:2 finely chopped
Thyme:sprigs of fresh
Olive Oil:2 tbs
Potatoes:1.5kg
Vegetable Stock:425g