Potatoes Boulangers
Originated in France centuries ago when people in rural areas did not own ovens of their own. On their way to church, women would take the Sunday roast, surrounded with sliced onions and potatoes, to the baker to be cooked in his oven while the family prayed. Afterward, they picked it up and took it home for lunch, perfectly done.
Servings: 4 People
Ingredients
- 4 Large Potatoes thinly sliced
- 2 Medium Onions thinly sliced
- 50 g Butter
- 30 g Olive Oil
- 500 ml Chicken Stock
- 60 g Grated Gruyere Cheese
- Salt, Black Pepper, Thyme
Instructions
- Preheat oven to 170C. Heat the butter and oil in a skillet and add onions. Cook until golden and soft , stirring from time to time. Drain and save the liquid.
- With brush oil one baking dish. Put in a layer of potatoes, followed by a layer of onions and finish with layer of potatoes Season with salt, ground black pepper and chopped thyme. Pour on the chicken stock to reach the top of the potatoes. Brush the top layer with liquid from onions.
- 1. Bake about 30 or 40 minutes, until the liquid has been absorbed and the potatoes feels tender with fork. Add on top grated cheese and bake until cheese is golden brown.
- Serve as a side dish or as a main meal.
