- Floury Potatoes Peeled
- Chicken Stock
- Onions, Peeled and Sliced
- Bay Leaf
- Unsalted Butter
- Sprigs Flat-Leaf Parsley
- Thyme
- Garlic
Pommes Boulangere
Ingredients
Method
1. Preheat the oven to l9OC/375F/Gas 5.
2. Slice the potatoes finely, either with a sharp knife or a mandolin, into pieces approximately 3mm thick. Place in a bowl and cover with water to prevent them going brown.
3. In a frying pan, melt half the butter and sweat the onions with the thyme, bay leaf and garlic until soft and golden.
4. Sprinkle the parsley onto the onions, and then remove the pan from the stove. Drain the potatoes and dry on kitchen paper.
5. In an earthenware dish about 4cm deep, place a layer of potato slices, spread half of the sliced onions over the potatoes and then another layer of potato. Add the remaining onion and the final layer of potato.
6. Bring the chicken stock to the boil and pour it carefully over the potatoes. Cut up the other half of the butter and dot it around the top of the potatoes. Place the potatoes in the preheated oven and bake for one hour or until soft when pierced with a skewer and brown on the top.
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