Boulangère Potatoes

Ingredients

• 2onions, finely chopped
• 4 sprigsthyme, fresh sprigs
• 2 tbspolive oil, plus extra for the dish
• 3 1/4 lbpotatoes, thinly sliced
• 1 3/4 cupsvegetable stock
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 400°F and rub a 1.5-liter gratin dish with a little of the oil.

2. 2

   Slice the potatoes thinly and evenly, about 3 mm — a mandoline helps. Even thickness matters more than thinness: thick slices in one corner are still raw when the rest are done.

3. 3

   Heat the rest of the oil in a skillet over medium heat and fry the onions with the thyme sprigs for about 5 minutes, until soft and lightly colored.

4. 4

   Lay a layer of potato across the base of the dish, scatter over some of the onion and season with salt and pepper. Repeat, finishing with a neat layer of potato.

5. 5

   Pour the stock evenly over the dish so it comes almost to the top layer without covering it.

6. 6

   Bake for 50 to 60 minutes, until a knife slides through the middle with no resistance and the top is crisp and browned.

Nutrition per serving