Potatoes boulangère

Serves 4–6

Ingredients:

4 tbsp (½ stick) butter

6 onions, sliced

2lb (900g) floury baking potatoes, such as russet or Maris Piper, peeled and cut into slices ¼in (5mm) thick

3 garlic cloves, thinly sliced

3 cups vegetable or chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a Dutch oven or large deep frying pan, add the onions, and cook, stirring often, for 10 minutes or until soft. Add the potatoes, garlic, and stock, season with salt and pepper, stir well, then cover and simmer for 5–6 minutes or until the potatoes are starting to soften but still firm to the bite.

2 Transfer the mixture to a shallow 2 quart (2.3 liter) baking dish and bake for 40–50 minutes or until the potatoes are tender and most of the stock has been absorbed. Serve with roast beef.

Potatoes boulangère