Delia_Potatoes Boulangeres with Rosemary

Ingrediënten

• 2 lb 8 oz (1.15 kg) Desirée or Romano potatoes — peeled
• 1/2 oz (10 g) fresh rosemary
• 2 medium onions — peeled
• 10 fl oz (275 ml) vegetable stock
• 5 fl oz (150 ml) milk
• 1 1/2 oz (40 g) butter
• sea salt and freshly milled black pepper

Materiaal

• vijzel en stamper
• ovenschaal 28 x 20 x 5 cm
• oven

Bereiding

1. 1

   Preheat the oven to gas mark 4, 350°F (180°C). Begin by preparing the rosemary, which should be stripped from the stalks then bruised in a pestle and mortar.

2. 2

   Take two-thirds of the rosemary leaves and chop them finely. Cut the onions in half and then the halves into the thinnest slices possible; slice the potatoes, but not too thinly.

3. 3

   Arrange a layer of potatoes, then onions, in the dish, followed by a scattering of rosemary, then season.

4. 4

   Continue layering in this way, alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap.

5. 5

   Mix the stock and milk together and pour it over the potatoes.

6. 6

   Season the top layer, then scatter over the whole rosemary leaves.

7. 7

   Put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven for 50-60 minutes, until the top is crisp and golden and the underneath is creamy and tender.⏱ 55 min