Boulangère Potatoes
French
Main
286
Calories
45 g
Carbs
7.7 g
Fat
8.1 g
Protein
•

Method
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
Ingredients

Thyme
•
sprigs of fresh

Olive Oil
•
2 tbs

Potatoes
•
1.5kg

Vegetable Stock
•
425g

Onion
•
2 finely chopped