Boulangère potatoes with fennel and lemon

• Maris Piper potatoes↗1.5kg g
• onion↗2
• fennel seeds↗1 tbsp tbsp

  ground

• lemon↗1

  zest and juice

• chicken or vegetable stock↗450ml vegetable or ml
• unsalted butter50g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Peel and slice the potatoes as thinly as possible, preferably using a mandoline. Peel the onion, cut it in half lengthwise, then slice into thin strips.

2. 2

   In a deep baking dish (about 30 × 20 cm) layer the potatoes and onion in a circular pattern. Sprinkle fennel seeds, lemon zest and a small pinch of salt and pepper between the layers until all potatoes and onion are used.

3. 3

   Pour the broth and lemon juice over the layers. Dot the surface with butter, then loosely cover the dish with foil. Bake for 45 minutes, remove the foil and bake another 20–25 minutes. The dish is done when a knife easily pierces the centre. Let stand for 10 minutes before serving.