Potato Boulangére

Serves 8


2 onions – thinly sliced

Sprigs of thyme

1 ½ tbsp olive oil

1.5 kg potatoes

450 ml vegetable stock




  1. Preheat oven to 200c. Heat the oil in a frying pan and fry the onions and thyme until softened and slightly golden.
  2. Slice the peeled potatoes thinly with either a knife or a mandolin.
  3. Spread a layer of potatoes over the bottom of an oven-proof dish. Sprinkle with onion slices.
  4. Continue layering up the potatoes and onions, finishing with a layer of potatoes.
  5. Pour over the stock and bake in the oven for 50-60 minutes until the potatoes ae cooked through and the top is crispy and browned.