Pommes de Terre à La Boulangère
- prep time 15 min
- total time 210 min
- serves 6
Try this potato gratin made with stock instead of milk.
Laura Calder French Food at Home
3 Tbsp butter
1 Tbsp olive oil
4 onions, sliced
2 lb(s) potatoes, thinly sliced
salt and pepper
2 cup beef stock
1. Heat the oven to 300°F/150°C. Melt half the butter with the olive oil in a sauté pan and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme (to taste). Build another layer of onions, then a final one of potatoes, and finally pour over stock. Dot with remaining butter. Cover with foil and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.