Potatoes Boulangeres are the poor relative to Potatoes Dauphinoises. They are made with broth instead of cream and cheese but are nonetheless a classic potato dish that pairs very well with lamb. Boulangere is French name for a baker and in the olden days, after the baker had made his bread it was traditional to let the local residents use his oven to cook their various homemade dishes.
You could use a mandolin to prepare the potatoes and onions but I used the slicer attachment to my food processor.
Pre-heat oven to 350 degrees fahrenheit.
Olive oil for greasing ovenproof dish and for brushing the top layer of potatoes
2 large onions – peeled and sliced in food processor
2 large baking potatoes- peeled and sliced in food processor
1 cup veg/beef broth
Oil an ovenproof dish.
Place a layer of onion on the bottom of the dish and season with salt and pepper.
Next place a layer of potatoes on top of the onion and season.
Continue layering and seasoning finishing up with a layer of potatoes.
Pour over the broth.
Brush the potatoes with olive oil
Cook for some 45 minutes or until potatoes are soft when pricked with a fork – but not too soft else bottom layer will be soggy.