Duck Stock

duck stock made out of bones from duck

with this packet you can do

boulangère potatoes

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

-1 onion , thinly sliced

-few thyme sprigs

-1 tbsp olive oil

-750g floury potato , such as Maris Piper or Desirée, peeled

and sliced thinly, by hand or using a food processor

Method

1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thym

e sprigs in the oil until softened and lightly coloured (about 5 mins).

2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish

. Sprinkle over a few onions and continue layering,

finishing with a layer of potatoes. Pour over the stock and bake for

50-60 mins until the potatoes are cooked and the top is golden and crisp