1.1 KiB
Pommes boulangère
Recipe yields 4 servings
Ingredients
- 400 milliliters chicken stock
- 1 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 5 cloves garlc, peeled
- 2 large onions, peeled and sliced
- olive oil
- 4 large waxy potatoes
- sea salt
- black pepper, fresh ground
Directions
Heat the oven to 200C/gas 6, Bring the stock to the boil with the thyme, rosemary and 3 smashed garlic cloves. Turn off the heat and leave to infuse for 20 minutes, then strain. Finely chop the remaining garlic cloves. Sauté the onions and chopped garlic in a little olive oil until softened (6-8 minutes). Meanwhile, peel the potatoes and slice finely using a mandoline.
Layer the potatoes and onions in a large, shallow ovenproof dish, seasoning as you go, and finishing with a neat layer of potatoes. Pour in enough stock to come 2/3 of the way up the side of the dish. Press down the potatoes and finally drizzle a little olive oil over the top. Bake for about 35-40 minutes until golden brown on top and the potatoes are tender when pressed.
Meta
author: Gordon Ramsay "Sunday Lunch"
tags: Vegetables