Pommes Boulangère

Name: Pommes Boulangère
Cuisine: French
Ingredients: 100 ml beef stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 400 g onions, peeled and sliced thinly; 800 g waxy potatoes, peeled and sliced thinly; 75 g butter; olive oil

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

This is the famous traditional potato dish that accompanies le rosbif. In fact it would usually cook with the beef sitting on top, benefiting from any cooking juices going. It’s equally good with roast lamb, or confit de canard, or on its own with a few lardons scattered through the layers of potato and onions.

Ingredients

75 g butter
olive oil
400 g onions, peeled and sliced thinly

Europe
France
Side dish
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Divide the butter between two separate pans. Add a little oil to each and fry the onions in one and the potatoes in the other until pale golden around the edges.

Arrange them in layers in a gratin dish, seasoning with salt and