Boulangère Potatoes

Ingredients

• 2onions, finely chopped
• thyme, fresh sprigs
• 2 tbspolive oil, plus extra for the dish
• 3 1/4 lbpotatoes, thinly sliced
• 1 3/4 cupsvegetable stock

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6 and rub a 1.5-liter gratin dish with a little olive oil.

2. 2

   Fry the chopped onions with the thyme sprigs in the oil for about 5 minutes, until softened and lightly colored.

3. 3

   Slice the potatoes thinly and lay a layer of them across the base of the dish.

4. 4

   Scatter some of the onions over, then keep alternating potatoes and onions, finishing with a neat layer of potato on top.

5. 5

   Pour the vegetable stock evenly over the whole dish. It should come almost to the top layer without covering it.

6. 6

   Bake for 50–60 minutes, until a knife slides through the middle without resistance and the top has crisped and browned.