Ingredients
For the Pommes Boulangère:
- Onions |3 good sized| finely sliced
- Olive oil or butter | | generous drizzle, plant based butter for vegan
- Maris Piper potatoes |1.5kg| thinly sliced or mandolined
- Garlic cloves |3| 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-low heat
- Add onion and a good pinch of salt and cook for 15–20 minutes with a lid on, removing occasionally to stir, 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
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pommes-boulangere