Recipe courtesy of Laura Calder

Pommes De Terre a la Boulangere: Potatoes a la Bakery

  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
  • Yield: 6 servings
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3 tablespoons butter

1 tablespoon olive oil

4 onions, sliced

2 pounds potatoes, thinly sliced

Kosher salt and freshly ground black pepper

Fresh thyme sprigs, leaves picked

2 cups beef stock


  1. Preheat the oven to 300 degrees F.
  2. Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
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