Pomme boulangére (bakers potatoes)

Pomme boulangére or bakers potatoes should be your new fave to serve potatoes 😌 thin potato slices sit on top of jammy onions and are covered in stock and lots of butter and they’re just so delicious!

4 large red or russet potatoes sliced with a mandoline

3 large white onions finely sliced

1tbsp olive oil

Around 6tbsp butter

Pinch of thyme

2 bay leaves

2 garlic cloves finely sliced

1 pint chicken or veg stock

Salt and pepper to taste

Preheat the oven to 200c.

In a large oven proof skillet or shallow casserole pan, sweat down the onions in the olive oil on a low heat and cook for 20 minutes until they’re starting to caramelise, stirring occasionally.

Once the onions are golden brown, add in the thyme and garlic and season with a little salt and pepper. Cook for another couple of minutes.

Scatter the finely sliced potatoes over the onions evenly and press down slightly.

Pour over the stock and season with a little salt and pepper.

Evenly distribute pieces of the butter over the top of the potatoes and press the bay leaves in slightly from the top.

Bake in the oven for 45 minutes.