Boulangère Potatoes


  • 2 finely chopped Onions
  • sprigs of fresh Thyme
  • 2 tbs Olive Oil
  • 1.5kg Potatoes
  • 425g Vegetable Stock


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.