Potatoes a la boulangere

Yield: 4 servings

Measure Ingredient
1 kilograms Potatoes.
1 large Onion.
½ litre White wine.
3 tablespoons Groundnut oil.
3 \N Knobs of butter.
\N \N Salt; pepper.

1 Preheat the oven (gas mark 7 / 425F / 220C). Meanwhile, peel and wash the potatoes, then slice them in rings. Peel the onion and slice it, also in rings.

2 Heat the oil in a frying pan, and fry the onion rings until golden.

Season.

3 Put a layer of potatoes in a greased ovenproof dish, followed by a layer of onions and another of potatoes. Add the knobs of butter. Season, pour in the wine. Bake for 1 hour.

The word "boulanger" ("baker") comes from "boulenc" in the Picardy dialect, meaning "maker of balls of bread".

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