Classic Pommes Boulangère - French Gratin Potatoes

• 2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
• 2 onions, peeled and sliced thinly
• 7 fluid ounces hot stock
• 1 ounce melted butter
• salt
• freshly grated black pepper
• rosemary (optional)
• thyme (optional)

1. Pre-heat oven to 150C/300F/Gas mark 3.
2. Butter a large shallow ovenproof dish.
3. Peel potatoes thinly, do not rinse.
4. Peel and slice the onions thinly.
5. Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
6. Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
7. Continue until all the potatoes & onions are used up, ending with a potato layer.
8. Pour over the hot stock.
9. Brush with the top of the potatoes with the melted butter.
10. Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
11. Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

potatoes, onions, fluid ounces, butter, salt, black pepper, rosemary, thyme

Taken from www.food.com/recipe/classic-pommes-boulang-re-french-gratin-potatoes-248261 (may not work)