Boulangères Potatoes

INGREDIENTS

2 onions, thinly sliced
2 lbs floury potato, peeled and sliced thinly
2 cloves of garlic, minced
1 pinch of thyme
1 pinch of rosemary
2 tbsp olive oil
1 pint vegetable stock
Black pepper

METHOD

Preheat the oven to 200C.
Heat the oil in a large frying pan.
Fry the onions until soft and lightly coloured (around 5mins).
Add the garlic, potatoes and herbs. Fry on a medium for 5 min, stirring or tossing regularly.
Add the stock, cover and simmer for 10 minutes. 
Transfer to an oven dish and spread evenly
Place in the oven until the top is golden and crisp