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Boulangère Potatoes
A classic French side dish of thinly layered potatoes with onions and thyme, baked in vegetable stock until tender and the top is golden and crisp.
75 min4 porcionesMediaFrench
Pasos
- 1
Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio (fan 180°C 180 °C · 356 °F · Gas 4 · Fuego medio, gas mark 6).
- 2
Fry the onions and thyme in olive oil until softened and lightly colored, about 5 minutes.
- 3
Grease a 1.5-liter gratin dish with oil.
- 4
Spread a layer of potatoes in the base of the dish. Sprinkle with onions and continue layering, finishing with a final layer of potatoes.
- 5
Pour over the vegetable stock.
- 6
Bake for about 50–60 minutes, until the potatoes are cooked and the top is golden and crisp.
