Potatoes Boulangère

Oil the bottom of a baking dish.

Slice potatoes into 0.5 cm slices and place in baking dish. Cover with stock until the potato is just covered and sprinkle on the herbs.

The stock should be chicken stock for the traditional version of the recipe but vegetable stock works as well. For herbs I prefer thyme and rosemary.

Cook for approx hour, the potatoes should be tender and have absorbed most of the stock.