Boulangère Potatoes
Boulangère potatoes are a French bistro classic where thinly sliced potatoes become silken in vegetable stock, their starches thickening the broth into something approaching gravy. Bakers traditionally made this dish in their ovens during slow hours, layering potatoes and onions, then letting time and heat do the work. The technique teaches you how potatoes themselves create richness, no cream required, a principle worth understanding for any cook working with humble ingredients.
Instructions
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..
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