Potatoes Boulangere With With Leek and Onions

This dish is wonderful if you place a piece of buttered fresh cod on top 10 minutes before serving. Place back into a hot oven and continue to cook. Serve with a fresh spinach salad for a wonderfully light meal. Alternatively, serve with slices of roast leg of lamb studded with rosemary and garlic.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  ounces butter
• 1  leek
• 1  large onion
• 2  lbs potatoes
• 3 1⁄2 cups chicken broth

Directions

1. Pre-heat oven to 350°F.
2. Grease a rectangle roasting tin or a wide shallow dish with ¼ of the butter.
3. Wash and slice thinly into rounds (don’t peel the skins – they’re good for you)
4. Finely slice the onion and leek. Fry in another ¼ of the butter in a hot frying pan until lightly coloured.
5. Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato.
6. Pour over the broth, then dot with remaining butter.
7. Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
8. Serve.