Pommes boulangere


  • 30g butter
  • 150g onions, finely sliced
  • 150g leeks, finely sliced
  • salt and pepper
  • 600g potoates (nicola, desiree, red pontiac)
  • 100ml white wine
  • 150ml chicken stock
  • 3 garlic cloves
  • 1 tsp fresh thyme


  1. Melt butter in a pot, add onions and leeks, season with salt and pepper and cook until soft. Peel and finely slice the potatoes and add to the leeks.
  2. Add wine, stock, galic and thyme. Bring the boil for 1 minute and then pour into a gratin dish. Flatten the top an dbake at 190C until liquid has been absorbed, potato is soft and the top coloured. Serve 4 with roast meat or fish.

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