pre-heat oven @ 200c
slice finely and fry onions in a little butter until softened. while the onions are frying, slice potatoes thinly.
butter the bottom of an oven dish.
alternate layers of potatoe and onion - making sure to season, but not too much because stock has salt in it.
pour the stock over the potatoes and dot top with butter.
rost in oven for 50 to 60 min until top is nice and crisp.
Originally Submitted
4/6/2010
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