Boulangère Potatoes

Name: Boulangère Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 finely chopped Onions; sprigs of fresh Thyme; 2 tbs Olive Oil; 1.5kg Potatoes; 425g Vegetable Stock

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Serves 6 490 kcal per serving Prep 20 min Cook 1 h 10 min

Ingredients

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

Instructions

Preheat the oven to 200°C / 180°C fan / Gas mark 6. Lightly grease a 1.5-litre gratin dish.
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.
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.
Carefully pour the vegetable stock down the side of the dish so it seeps evenly between the layers, almost covering the potatoes.
Bake for 50–60 minutes, until the potatoes are tender and the top is golden and crisp.
Let the dish rest for 5–10 minutes before serving. Serve hot as a side dish.

Tips

Slice the potatoes and onions as thinly as possible (using a mandoline) to ensure they cook through and meld together.
Layer the potatoes and onions tightly in the dish to prevent too much liquid from evaporating.
The top layer should be neatly arranged and brushed with butter for a beautiful, crispy golden finish.

Variations

Herby: Add fresh thyme and rosemary between the layers for an aromatic boost.
Cheesy: While not traditional, a sprinkle of Gruyère or Parmesan between the layers adds a rich depth.