Classic Pommes Boulangère - French Gratin Potatoes - cooking recipe

Ingredients

2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
2 onions, peeled and sliced thinly
7 fluid ounces hot stock
1 ounce melted butter
salt
freshly grated black pepper
rosemary (optional)
thyme (optional)

Preparation

Pre-heat oven to 150C/300F/Gas mark 3.
Butter a large shallow ovenproof dish.
Peel potatoes thinly, do not rinse.
Peel and slice the onions thinly.
Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
Continue until all the potatoes & onions are used up, ending with a potato layer.
Pour over the hot stock.
Brush with the top of the potatoes with the melted butter.
Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.