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Ingredients
Boulangère Potatoes
1 kg (2 lb 4 oz) potatoes
1 large onion
2 tablespoons finely chopped parsley
500 ml (2 cups) hot chicken or vegetable stock
25 g (1 oz) butter, cubed
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Thinly slice the potatoes and onion with a mandolin or sharp knife. Build up alternate layers of potato and onion in a 20 × 10 cm (8 × 4 in) deep ovenproof dish, sprinkling parsley, salt and black pepper between each layer. Finish with a layer of potato. Pour the stock over the top and dot with butter.
3. Bake, covered with foil, on the middle shelf of the oven for 30 minutes, then remove the foil and lightly press down on the potatoes to keep them submerged in the stock. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown. Serve piping hot.
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