Wednesday, 24 November 2010

Potatoes Boulangere

Potatoes Boulangere is one of those side dishes that you always get in French restaurants and love but never try to make at home. I never knew that it was so simple to make. The stock makes the potatoes so tasty and this dish is so easy to prepare. It's literally layering everything together, pour over the stock and the put in the oven to bake. It definitely takes me back to the many fantastic trips I have had to France.

I had them with chicken stuffed with cream cheese wrapped in bacon, broccoli and courgettes.

Potatoes Boulangere (adapted from Good Food Magazine January 2008)
(Serves 4)

1 onion, thinly sliced
few thyme sprigs or some dried thyme
1 tbsp olive oil
750g potatoes ,peeled and sliced thinly
300ml vegetable stock

Heat oven to 200C.

Spread a layer of potatoes over the base of an oiled gratin dish. Sprinkle over a few onions and some thyme 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.

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