Neven Maguire's Boulangère Potatoes

INGREDIENTS

• 4 White or Brown Onions, thinly sliced
• 1 tsp Fresh Thyme Leaves
• 2 tbsp Simply Better Italian Extra Virgin Olive Oil, plus extra for greasing
• 1 tsp Simply Better Clogherhead Oriel Sea Salt
• ½ tsp Ground White Pepper
• 2kg Potatoes such as Rooster or Maris Piper
• 1 pouch Simply Better Irish Made Free Range Chicken Stock
• 25g Butter

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion and thyme leaves over a medium to high heat in the oil for 10-15 minutes until softened and lightly coloured. Season with a little salt and pepper.
2. Peel the potatoes and thinly slice by hand or with a food processor or use a mandolin. Spread a layer of the potatoes in a 9” square tin and season lightly. Sprinkle over a layer of the onions and continue layering, finishing with a layer of potatoes. Pour over the stock and dot with the butter, then bake for 1 hour until the potatoes are tender and the top is crisp and golden. Cut into slices to serve.

Neven's Top Tip: This can be made in advance and left to cool completely. Cover with clingfilm and chill for at least 6 hours or overnight is best and it can be made up to two days before you plan to use it. When ready to serve, preheat the oven to 160°C (325°F/Gas Mark 3). Cut into portions and arrange on a non-stick baking tray. Bake for 15-20 minutes until heated through.