Boulangère Potatoes

Ingredients

• 2 pcsOnion
• 4 pcsThyme
• 2 tbspOlive oil
• 1500 gPotato
• 425 mlVegetable broth

Instructions

1. 1

   Prepare

   • Preheat the oven to 200 °C (fan 180 °C).
   • Peel and thinly slice the potatoes (approx. 2–3 mm).
   • Peel and finely chop the onions. Pick the thyme sprigs.
2. 2

   Fry the onions

   • Heat the olive oil in a frying pan.
   • Fry the onions with the thyme sprigs over medium heat for about 5 minutes until softened and lightly coloured. Remove thyme sprigs or leave in the dish if you prefer.
3. 3

   Layer and bake

   • Grease a 1.5-litre ovenproof gratin dish.
   • Arrange a layer of potato slices, sprinkle over some of the fried onions, and continue layering, finishing with potatoes.
   • Pour over the vegetable stock.
   • Bake for 50–60 minutes until the potatoes are cooked and the top is golden and crisp.
   • Let rest 5 minutes before serving.