French cuisine · Vegetable Dishes

Pommes Boulangère

Layered potato and onion slices, moistened with stock and baked in the oven until golden and crisp on top.

Ingredients · for 6 servings

• 1.2 kg waxy potatoes
• 600 g onions
• 600 ml full-flavored vegetable stock
• 60 g butter
• 3 sprigs thyme
• 1 bay leaf
• 2 cloves garlic
• Salt, pepper

Instructions

1. Cut the onions into fine rings and sweat in 40 g butter over medium heat for 12–15 min. until soft and light golden and sweet, then salt and pepper.
2. Preheat the oven to 190°C (375°F), rub a large baking dish with a halved garlic clove and grease lightly with butter.
3. Peel the potatoes and slice into 3 mm thin rounds with a mandoline, finely chop the remaining garlic.
4. Layer potatoes and onions alternately in the dish, salting, peppering and sprinkling each layer with a little garlic and thyme leaves; finish with a layer of potatoes arranged like roof tiles.
5. Pour in the hot stock with the bay leaf until it comes just below the top layer, and dot the remaining butter in small flakes on top.
6. Bake in the oven for 60 min. until the stock is absorbed and the surface is deeply browned and crisp; let rest for 10 min. and serve with lamb or poultry.