Pomme Boulangère or Baker's potatoes by Chef Adam Byatt

Discover Adam Byatt's latest one-pan recipe, created in the Hestan Probond Luxe Oval Provisions Pan. Combining bold flavours, simple preparation, and exceptional cookware, this chef-inspired dish is perfect for effortless midweek dining or impressive entertaining. Watch the recipe and bring restaurant-quality cooking into your own kitchen.

Ingredients

• 1kg Mid Potatoes
• 3 Bay Leaf
• 6 IW Onion
• 1ltr Brown Chicken Stock
• 1 pack Butter
• Lyonnaise Onions
• 6 Italian white onions, thinly sliced
• 125g butter
• 5g Maldon salt
• 25g sherry vinegar

Method

1. In a wide based pan, over a medium heat - sweat sliced onions with salt until soft, add butter and cook for another hour or so until very soft and golden brown. Remove from heat and reserve.
2. Building/Cooking the Boulangère
3. Slice Charlotte potatoes to approximately 5mm thick.
4. Restack each potato in its original order, discarding the end pieces.
5. Spread the Lyonnaise onions evenly over the base of a cast iron pan.
6. Arrange the potato stacks around the edge of the pan on top of the onions.
7. Season only the potatoes generously with Maldon sea salt.
8. Dot the potatoes with diced butter.
9. Pour in enough chicken stock to cover.
10. Bake at 180°C fan for approximately 40 minutes.
11. Check every 10 minutes, reducing the temperature if the potatoes colour too quickly.
12. Top up with additional chicken stock if required during cooking.
13. Cook until the potatoes are tender and the stock has reduced around them.