Pommes De Terre a la Boulangere: Potatoes a la Bakery

3 tbsp butter

1 tbsp olive oil

4 onion, sliced

2 pounds potatoes, thinly sliced

Kosher salt and freshly ground black pepper

fresh thyme sprigs or leaves if using jar thyme

2 cups beef stock

Preheat oven to 300 degrees.  Melt half the butter and the olive oil in a sauce pan and gently fry the onions until soft and lightly golden, about 15 minutes.  Spread half the onions in the bottom of a casserole dish.  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 pan with foil and bake until all the liquid has been absorbed, 2 to 3 hours, removing foil the last hour to crisp the top if you like.


I saw this dish prepared on the Food TV channel.  The french girl made it look very easy and it was.  It's very simple and you feel like you are making something extremely 
elegant putting this dish together.  Taste wise, it really wasn't anything extra special, just soft, tender, flavorful potatoes that were rich in flavor from the broth and onions.  

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