Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Potatoes a la boulangere

Serves 6

Ingredients

800g/1 ¾ lb Potatoes, peeled and sliced
100g/4oz butter
400g/14oz Onions, thinly sliced
Fresh thyme
Salt/Pepper
1 pint chicken stock

Method

• Gently sauté the onions in 2 oz of the butter until soft.
• Butter a gratin dish and line the base with slices of potato. Season well and sprinkle with thyme, and then add a layer of onions. Repeat the layers until the potatoes and onions are all used up. Dot the remaining butter on the top.
• Pour over the stock and season again, sprinkling with thyme.
• Cook in a preheated oven at 200C/4ooF/gas6 for about 25 minutes, then reduce the heat to 180/350F/gas4 and cook for a further 25 minutes or until cooked through completely. If needed add extra stock during cooking time to prevent them from drying out