Red Onion Boulangere Potatoes
2 red onions
butter for greasing
3 garlic cloves, crushed
leaves stripped from 4 fresh thyme sprigs
400ml/14fl oz/1⅔ cups hot vegetable stock
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Peel the potatoes and cut them into very thin slices. This is best done with a mandolin if you have one.
3 Thinly slice the red onions. Lightly butter a large ovenproof serving dish.
4 Arrange a layer of sliced potatoes across the bottom of the dish and cover with a layer of red onions. Sprinkle with the garlic and thyme and season with salt and pepper. Continue layering the vegetables in this way, finishing with a layer of potatoes. Pour the hot stock over.
5 Cook in the oven for 1 hour. Uncover and cook for 30 minutes or until the potatoes are tender and golden.