Ingredients
For the Pommes Boulangère:
- Onions |3 good sized| finely sliced
- Olive oil or butter | | generous drizzle, plant based for vegan
- Maris Piper potatoes |1.5kg| thinly sliced or mandolined
- Garlic cloves |2| finely sliced
- Fresh thyme |1 tbsp| picked
- Vegetable stock |500ml|
- Butter |100g| cut into 1–2cm cubes, plant based for vegan
- Sea salt & pepper
Ingredients
For the salad
Method
Start the base
- Heat olive oil in an ovenproof pan* over a medium heat
- Add onion and a good pinch of salt and cook for 15–20 minutes until soft
- Add a good pinch of sugar and increase the heat to medium high until deep golden brown, deglazing with a little water if they catch
- *or use a frying pan then transfer to a baking dish later
Layer the dish
- Arrange the potatoes on top of the onions
Bake
- Pour over the stock, place the butter on top, cover with foil or a lid and bake 40–50 minutes
- Remove foil, place the garlic and thyme in the potatoes and bake another 20–30 minutes until the potatoes are soft but golden brown and crispy on top
Method
The Method for the Recipe Content Goes Here
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- Enter step three for the recipe here.
pommes-boulangere