Is there anyone in the world thast does not love potatoes. I love potatoes, the French love potatoes, everyone loves potatoes. This recipe gets it’s name from a time in France when wood for cooking was in short supply, so the villagers would take their potatoes in pots along to the local boulanger and have him cook them in the bread oven at the same time as the bread was cooking hence the name Pommes de Terre à La Boulangère.
•2 lbs potatoes (6-8 potatoes)
•1 large onion
•140mls/ ¼ pint hot stock (Bouillon cubes are OK for this recipe)
•140 mls/ ¼ pint of milk
•75grams/3 oz butter
•Salt and pepper
1. Peel the potatoes and cut them into thin slices. Don’t worry, if they are a little too thick it just takes a few minutes longer to cook.
2. Peel the onion and chop finely.
3. Heat the stock in a small saucepan while cutting the vegetables.
4. Wash the potatoes and pat them dry.
5. Butter the baking dish or Lasagne tray generously. Arrange a layer of potato slices, sprinkle with some chopped onion and salt and pepper.
6. Continue layering in this way until all the potatoes are used. You should finish with a layer of potatoes on top. Season with salt and pepper. This dish should be a little salty.
7. Now pour the stock and milk over.
8. Place a few small knobs of butter on top and bake in the oven at 350F for about 45 minutes, until the top layer is golden brown.
This dish goes well with roast chicken, roast lamb or roast beef.
If serving with chicken use chicken stock if beef, beef stock.