Boulangère Potatoes

Ingredients

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

Instructions

1. Preheat the oven to 200°C / 180°C fan / Gas mark 6. Lightly grease a 1.5-litre gratin dish.
2. Heat the olive oil in a wide frying pan over medium heat. Add the finely chopped onions and thyme sprigs and cook for about 5 minutes, stirring, until softened and lightly golden. Remove from the heat.
3. Peel the potatoes and slice them very thinly. Arrange a layer of potatoes over the base of the prepared dish, scatter over some of the cooked onions, and continue layering, finishing with a layer of potatoes.
4. Carefully pour the vegetable stock down the side of the dish so it seeps evenly between the layers, almost covering the potatoes.
5. Bake for 50–60 minutes, until the potatoes are tender and the top is golden and crisp.
6. Let the dish rest for 5–10 minutes before serving. Serve hot as a side dish.

instructions_source: editorial-classic