Pomme Boulangère

Sliced potatoes with caramelized onions

Ingredients

• 3 large onions, thinly sliced
• 2 bay leaves

• 2 thyme sprigs
• 1/2 cup butter, divided
• 1 teaspoon sea salt, divided
• 1 pound gold potatoes, ends removed
• 2 cups chicken stock
• Salt and black pepper, to taste

Directions

In a heavy-bottomed pan set over medium-low heat, sweat the onions with 1/2 teaspoon of salt. Once the onions are soft, add 4 Tablespoons of butter, thyme, and bay leaves. Sauté the onions, stirring frequently, until well caramelized, 45 - 60 minutes. Remove the thyme sprigs and bay leaves.

Heat the oven to 400°F (355°F for convection).

Once the onions are cooked, use a mandolin to slice the potatoes 2 millimeters thick. Re-stack each potato in its original order. Working from the outer edge, arrange the potatoes on top of the onions. Season with the remaining 1/2 teaspoon of salt, dot with the remaining 4 Tablespoons of butter, and add just enough stock to reach the top of the potatoes.

Bake uncovered until the potatoes are tender and the stock is reduced, 60 - 75 minutes, checking every 15 minutes. Add extra stock as necessary if the potatoes become dry.

Allow to cool 5 - 10 minutes before serving.