Pommes boulangère are literally the “potatoes from the baker” and another French classic - the French method of oven cooking potatoes.
- 1.5 kg Desiree potatoes, peeled
- 1 bunch bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme, leaves picked
- 2 brown onions, peeled, thinly sliced
- 750 ml chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
- Preheat oven to 180°C
- Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hour. Drain well, then pat dry between two clean tea towels.
- Arrange the potatoes and bay leaves in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from rosemary and thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more herbs. Season with salt and pepper.
- Bring the stock to the boil, then ladle it over, making sure it seeps down the sides.
- Bake covered, for 45 minutes.
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