Pommes Boulangere

Ingredients
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper

Method
1.  Preheat oven to 200°C.
2.  Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3.  Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4.  Peel the potatoes, and finely slice (using a mandolin if possible).
5.  Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6.  Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).

Status
Not tried yet.