Boulangère potatoes

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Ingredients

• 2 onions, thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock

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.



Source:

http://www.bbcgoodfood.com/recipes/5056/boulangre-potatoes