Boulangère potatoes

Boulangère potatoes

PREP: 20 MINSCOOK: 1 HR

EASY

SERVES 4

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

Ingredients:

-250g MrDuck duck stock

-1 onion finely sliced

-few thymes sprigs

-1 tbsp olive oil 

-750g floury potatoes such as Maris Piper or Desiree, Peeled and sliced thinly, by hand or using a food slicer  

Method

Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) 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.