Pommes Boulangère (Potato and Onion Bake in Stock)
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Ingredients
- 900 g waxy potatoes, thinly sliced
- 2 onions, thinly sliced
- 2 garlic cloves
- 500 ml vegetable stock
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 268 kcal
- Protein
- 5.9 g
- Carbohydrate
- 43 g
- of which sugars
- 6.4 g
- Fat
- 7.5 g
- of which saturates
- 1.1 g
- Fibre
- 5 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Heat 1 tablespoon of the olive oil in a pan and cook the onions and garlic for 10 minutes until softened.
- 3
Layer the potatoes and softened onions in a large baking dish, scattering with thyme leaves and seasoning between the layers.
- 4
Pour over the vegetable stock and drizzle with the remaining olive oil.
- 5
Cover with foil and bake for 40 minutes, then uncover and bake for a further 20 minutes until the potatoes are tender and the top is golden.
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