*Boulangere Potatoes*
Serves 6

Meltingly tender potato slices with a crunchy, golden crust, kinda like a good French Baguette!

1 kg floury potatoes (2.5 pounds) such as Maris Piper, Desiree, King Edwards or Idaho
2 medium onions
4 TBS butter, softened, plus extra to butter the dish
300ml of hot chicken or vegetable stock (a generous cupful)
fine sea salt
freshly ground black pepper
a few springs of fresh thyme

Preheat the oven to 180*C/350*F/gas mark 4.  Butter a large shallow ovenproof dish.  Set aside.

Peel the onions and potatoes and then slice them very thinly using a mandoline or a food processor.  Layer them in the prepared baking dish, seasoning each layer with some salt and pepper and a few leaves stripped from the thyme and finishing with a layer of potato.   Place the last layer on decoratively and press them down with the flat of your hand firmly.  Pour the hot stock over top.  Dot with the butter.  Cover tightly with foil and then bake in the heated oven for 1 hour.

Remove the foil and bake for a further 30 minutes.  The potatoes should be meltingly tender down through with a golden crunchy crust on top!