Stéphane Reynaud

Pommes Boulangère

Baker’s Wife Potatoes

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Potatoes 2 kg
  • Onions 4
  • Chicken stock 1

Method

  1. Peel the potatoes and onions, slice them into rounds and arrange them in layers in a gratin dish.
  2. Season the chicken stock, completely cover the gratin with the stock and add the thyme, rosemary and bay leaf.
  3. Cook for 1 hour in a 180°C