Boulangère Potatoes

Thinly sliced potatoes baked in stock with onions and thyme, a lovely partner for lamb.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 20m
Total: 1 hour 40 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1kg Maris Piper potatoes, peeled and thinly sliced
  • 2 onions, thinly sliced
  • 40g butter
  • 4 sprigs fresh thyme, leaves only
  • 500ml hot chicken stock
  • Salt and black pepper to taste

Method

  1. Heat the oven to 190°C (170°C fan)/gas 5 and butter a shallow baking dish.

  2. Melt half the butter in a pan and soften the onions for 8 minutes.

  3. Layer the potatoes and onions in the dish, seasoning each layer and scattering with thyme. Finish with a neat layer of potatoes.

  4. Pour over the hot stock and dot with the remaining butter.

  5. Cover with foil and bake for 45 minutes. Remove the foil and bake for 30 to 35 minutes more until golden and tender.