Boulangère potatoes (5)


  • 1 onion, thinly sliced
  • a few thyme sprigs
  • potatoes such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  • chicken stock


  • 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 an oiled gratin dish. Sprinkle over a few onions, lightly season with salt and thyme. 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.


Based on BBC Good Food: Boulangère potatoes