Stéphane Reynaud, the bestselling author of Ripailles: Traditional French Cuisine, recommends enjoying this classic potato side dish with his rôti de boeuf en cocotte d’oignons – but we think it goes perfectly with roast pork, lamb and chicken too. Or you can even enjoy it on its own as a warming lunch or light supper.
- 1.5 kg (3 lb 5 oz) potatoes
- Six onions
- Six garlic cloves
- Knob of butter
- Bay leaves
- Thyme sprigs
- 1 litre (35 fl oz/4 cups) vegetable stock
1Preheat the oven to 180°C (350°F/Gas 4).
2Peel the potatoes, onions and garlic cloves and slice all of them into thin rounds. Rinse the potatoes.
3Butter a flameproof roasting tin. Make a layer of potato, add a few slices of onion and garlic, a bay leaf and a few small thyme sprigs. Repeat the process several times.
4Cover the potato with the vegetable stock and bake in the oven for 45 minutes.
Pour any meat roasting juices over the gratin just before serving.
IMAGE © FRÉDÉRIC LUCANO
Originally published on our sister site, FrenchEntrée