Easy recipe Boulangerie Potatoes Recipe

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about fiftyg butter (Recipes by ingridients butter) three brown onions, halved, thinly sliced one.twokg Desiree, potatoes (Recipes by ingridients potatoes) washed, thinly sliced (see note) two teaspoons fresh thyme leaves about five hundredml (two cups) Campbells Real Stock ChickenStep one Melt half the butter (Recipes by ingridients butter) in a medium frying pan over medium heat. Add the onion. Reduce heat to low. Cook, stirring occasionally, for twenty minutes or until the onion is soft and slightly caramelised. Step two Preheat oven to one hundred and eightyC. Lightly rub a little of the remaining butter (Recipes by ingridients butter) over the base and sides of a twoL (eight-cup) capacity baking dish. Boulangerie Potatoes Recipe. Coarsely chop (Recipes by ingridients chop) the remaining. butter (Recipes by ingridients butter) Step three Arrange a layer of potato, slightly overlapping, over the base of the dish. Top with a little of the caramelised onion and a little of the thyme. Boulangerie Potatoes Recipe. Continue layering with the remaining potato, caramelised onion and thyme, finishing with a layer of potato. Pour over the stock. Boulangerie Potatoes Recipe. Top with the chopped. butter (Recipes by ingridients butter) Boulangerie Potatoes Recipe. Cover with baking paper and foil. Bake in oven for one hour. Step four Uncover and bake for a further twenty minutes or until the potato is very soft and the top is golden. Set aside for ten minutes to stand before serving..