Classic Pommes Boulangère - French Gratin Potatoes

1. 1

   Pre-heat oven to 150C/300F/Gas mark 3.

2. 2

   Butter a large shallow ovenproof dish.

3. 3

   Peel potatoes thinly, do not rinse.

4. 4

   Peel and slice the onions thinly.

5. 5

   Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.

6. 6

   Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.

7. 7

   Continue until all the potatoes & onions are used up, ending with a potato layer.

8. 8

   Pour over the hot stock.

9. 9

   Brush with the top of the potatoes with the melted butter.

10. 10

    Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.

11. 11

    Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.