Pommes Boulangére

Pommes Boulangére is a typically French method of oven-cooking potatoes, and it is easy to prepare. As a bonus, it is a lighter and healthier alternative to Gratin Dauphinoise, but no less delicious.

Pommes Boulangére

Ingredients

·         1 onion, thinly sliced

·         sprig of thyme

·         1 tbsp olive oil, or Rice Bran oil

·         2 pds / 1kg floury potatoes ( such as Maris Piper or Desirée), peeled and sliced thinly – do not rinse

·         1 1/4cup / 300ml vegetable stock (but have a little extra available just in case you need it) – actually, any stock will do.

Method

Heat oven to 350°F / 180°C / Gas 4

1. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 minutes).
2. Spread a layer of potatoes over the base of an oiled gratin dish.
3. Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
4. Pour over the stock and bake uncovered for 45-60 minutes until the potatoes are cooked and the top is golden and crisp.