Vegetable Stock Cubes
Boulangère Potatoes
Serves 4
Share this recipe
Ingredients
1 Onion (125g), Sliced
3 Sprigs of Thyme
3 Garlic Cloves, Sliced
2 tbsp Olive Oil
800g Maris Piper, Thinly Sliced
2 OXO Vegetable Stock Cubes
380ml Boiling Water
2 tbsp Unsalted Butter, Melted
Method
Step one
Preheat the oven to 180°C fan.
Step two
Fry the onions, thyme and garlic in the oil until softened and lightly coloured.
Step three
Spread a layer of potatoes over the base of a litre oven dish.
Step four
Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
Step five
Make up the stock as on pack instructions.
Step six
Pour over the stock and bake for 50-60 mins or until the top is golden, pressing down the potatoes with a slotted spoon after 15 mins of cooking and brush with butter.
