1 kilogram potatoes (peeled and sliced in 5mm rounds)
1 leek (finely sliced)
3 cloves garlic (thinly sliced)
750 millilitres chicken stock
125 millilitres double cream
small sprig rosemary
salt and pepper
Method
Pommes Boulangère is a guest recipe by Charlotte Wood so we are not able to answer questions regarding this recipe
Layer the potatoes, leek and garlic in a shallow, ovenproof glass dish.
Pour the stock and cream over the top, and push the rosemary sprig into the middle of the dish until hidden. The liquid should be just enough to come up to the top layer of potato — don't drown them.
Season (but be careful with the salt, depending on the saltiness of your stock, as it'll intensify as it reduces).
Cover with foil and bake in a 180℃ oven for about 20 minutes.
Remove from oven and check whether the spuds are too dry — add more stock and press the potatoes down into the creamy liquid if needed.
Return to the oven without the foil and bake for around 1 hour, or until golden on top, occasionally pressing the spuds again if necessary.
Remove from the oven and rest for a few minutes before serving at the table.
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