Pommes boulangère

Pommes boulangère

By
From
French Lessons
Serves
8
Prep
20 mins
Cooking time
35 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50ml vegetable oil
3 onions, finely sliced
2 tablespoons thyme leaves
salt
6 all-purpose potatoes, peeled
200ml White chicken stock
50g butter, diced
pepper

Method

  1. Preheat your oven to 170°C. Line a small roasting pan, about 15 cm x 20 cm x 4 cm, with baking paper. Brush the sides of the pan with a little of the vegetable oil.
  2. Heat the remaining oil in a heavy-based frying pan. Add the onions, thyme and seasoning and sweat for about 8 minutes, until onion is translucent. Remove from the heat and allow to cool.
  3. Use a mandoline or very sharp knife to slice the potatoes as thinly as possible. Arrange a layer of potato slices on the bottom of the pan, then a layer of onions. Season with salt and pepper and drizzle with chicken stock. Continue layering to the top of the tin. As you go, press the layers down firmly into the base of the pan to eliminate any gaps or air pockets.
  4. Cut a rectangle of baking paper to the size of the pan and cover the potatoes. Wrap the whole pan with foil and bake for 25 minutes until the potatoes are nearly cooked. Remove the foil and baking paper and increase the oven temperature to 220°C. Dot the surface with a few knobs of butter and bake until crisp and golden brown. Serve piping hot, or keep in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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