Boulangere

 


  • 1.5 kg.( 3.3 lbs ) Potatoes
  • 125 gr.( 0.27 lbs ) margarine
  • 1 pinch of salt
  • 5 tablespoons of parsley
  • 350 gr. ( 0.77 lbs ) onion
  • 1 teaspoon of fresh black pepper
  • 1 liter broth 

Cut the peeled potatoes into 2 mm ( 0.078 inc ) thick slices. Reserve the nicest and equally sized slices for the top. Preheat your oven to 230C ( 446 F). Mix the sliced ​​potatoes with the diced onions, salt and pepper. Grease a rectangular baking tray a little. Arrange the potato slices with onions neatly in layers. Arrange the slices you have reserved for the top, tightly together, and pour the broth and then melted margarine on them. Bake the pot without a lid in the preheated oven at 230 ( 446 F ) degrees Celsius for about 20 minutes until the potatoes are lightly colored. Lower the oven temperature to 175 ( 347) degrees. Turn the pot lid upside down and press down on the potatoes from time to time to keep them flat during cooking. Continue cooking for about 1 more hour until no broth is left in the pan. Take it out of the oven. Serve with a sprinkling of finely chopped parsley on top.

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