Boulangère potatoes

• onions↗2

  thinly sliced

• thyme↗few

  sprigs

• olive oil↗2 tbsp tbsp
• floury potato↗1 ½kg kg

  such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor

• vegetable stock↗425ml ml

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

2. 2

   Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.