Thinly sliced potatoes layered with onion and thyme and baked slowly in stock until golden on top. Serves 6.
for greasing; cut into small pieces40g
1piece
1,000g
2tsp
1tsp
1pinch
400ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 40g | for greasing; cut into small pieces | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1,000g | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 400ml | — | — |
Turn the oven to 180 °C (160 °C fan).
Rub the inside of the baking dish (about 30 × 20 cm) with a little of the butter on kitchen paper.
Unsalted butter · 10 g
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the potatoes on the chopping board.
Floury potatoes · 1,000 gSlice them as thinly as you can, about 3 mm.
Add the thyme leaves.
Fresh thyme leaves · 2 tsp
Add the salt.
Salt · 1 tspAdd a good pinch of pepper and toss everything together with the spoon.
Ground black pepper · 1 pinch
Lay half the potato slices in the dish in overlapping rows.
Arrange the rest of the potatoes on top in neat overlapping rows.
Pour the stock evenly over the potatoes.
Chicken stock · 400 mlDot the rest of the butter over the top.
Unsalted butter · 30 gUsing oven gloves, put the baking dish in the oven.
Bake for about 1 hour 15 minutes, until the top is golden and crisp and a knife slides easily through the potatoes.
Using oven gloves, take the baking dish out.
Leave to settle for 5 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C (160 °C fan).⏱ 15 min |
| 2 | 10 g | | Rub the inside of the baking dish (about 30 × 20 cm) with a little of the butter on kitchen paper.⏱ 30s |
| 3 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 4 | White onionstep 3 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 5 | Halved white onionstep 4 | | Slice it thinly.⏱ 1 min 30sResultSliced Onion |
| 6 | Sliced Onionstep 5 |  | Put them in the small bowl.⏱ 10sResultSliced Onionused in step 15 |
| 7 | 1,000 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 8 | Floury potatoesstep 7 |  | Peel the potatoes with the peeler.⏱ 3 minResultPeeled potatoes |
| 9 | Peeled potatoesstep 8 | | Slice them as thinly as you can, about 3 mm.⏱ 5 minResultPotato planks |
| 10 | Potato planksstep 9 | | Put them in the large mixing bowl.⏱ 15sResultPotato planks |
| 11 | 2 tsp | | Add the thyme leaves.⏱ 5sResultPotatoes with thyme |
| 12 | 1 tsp | | Add the salt.⏱ 5sResultSalted potato slices |
| 13 | 1 pinch | | Add a good pinch of pepper and toss everything together with the spoon.⏱ 30sResultSeasoned potato slices |
| 14 | Seasoned potato slicesstep 13 | | Lay half the potato slices in the dish in overlapping rows.⏱ 2 minResultFirst potato layerused in step 16 |
| 15 | Sliced Onionstep 6 | | Scatter the onion over the top.⏱ 20sResultPotatoes and onion |
| 16 | Rest of the potato slicesstep 14 | | Arrange the rest of the potatoes on top in neat overlapping rows.⏱ 2 minResultLayered potatoes |
| Potatoes and onionstep 15 | |||
| 17 | 400 ml | | Pour the stock evenly over the potatoes.⏱ 20sResultPotatoes and stock |
| 18 | 30 g | | Dot the rest of the butter over the top.⏱ 20sResultPotatoes to bake |
| 19 | — | | Using oven gloves, put the baking dish in the oven.⏱ 10sResultPotatoes to bake |
| 20 | — | | Bake for about 1 hour 15 minutes, until the top is golden and crisp and a knife slides easily through the potatoes.⏱ 1 hr 15 minResultBoulangère potatoes |
| 21 | — | | Using oven gloves, take the baking dish out.⏱ 10sResultBoulangère potatoes |
| 22 | — | | Leave to settle for 5 minutes.⏱ 5 minResultRested boulangère potatoes |
| Total Time | 1 hr 40 min | ||
| Nutrient | Per serving |
|---|---|
| 208kcal | |
| 6g | |
| 6g | |
| 4g | |
| 33g | |
| 3g | |
| 4g | |
| 495mg |
Thinly sliced potatoes layered with onion and thyme and baked slowly in stock until golden on top. Serves 6.
What you’ll doYou will layer thinly sliced potatoes with onion and thyme, pour over stock, dot with butter and bake slowly until golden.
