Boulangere Potatoes

Another French classic that I cook a lot, couldn't be simpler and couldn't be more flavoursome. Boulangere Potatoes take their name from the days when people would take their pots of Potatoes to the bakers to cook in the bakers ovens.

Slice very thinly Potatoes then slice equally thinly Onion and in a buttered dish layer Potatoes then Onions then Potatoes and so on, I added some dried Parsley and Fresh Rosemary seasoning each Layer, Now add lots of knobs of Butter on the top and add Chicken stock halfway up the dish, Then some Milk until it is three quarters full. Place in a preheated Oven for around an Hour until the surface is crisp and golden the underneath is tender and creamy. It is delicious the Potatoes soak up all the stock and herb flavours.