Potatoes boulanger

4 servings
1 hour

Prepare the indicated ingredients. Choose potatoes that are not starchy varieties so that they keep their shape when baked. The dish will be much tastier from young potatoes. I took 3. 2% fat content of milk, but this is not important. Salt and black ground pepper to taste, you can take your favorite spices for potatoes. Turn on to heat the oven to 180 degrees.

Prepare the tin for use in the oven, I took an enamelled shape with a diameter of 22 centimeters. Foil will also be required. Wash and peel the potatoes. Using a grater or knife, cut the potatoes into thin circles. Brush the chosen roasting dish with butter (teaspoon butter). Place half the chopped potatoes in the tin. Salt and pepper the potatoes.

Peel the bulb onions, rinse and cut into rings or half rings. Place the evenly chopped onion over the first layer of potatoes.

Place the remaining chopped potatoes on a layer of onions. You can lay out chaotically, or you can lay out more carefully. Add the salt and black ground pepper on top.

Heat the milk to get hot and pour over the potatoes, but make sure it doesn't reach the edge. When baked, the milk can rise and spill out of the mold.

Pre-melt butter, this can be done in a water bath or in a microwave. Pour melted butter over the entire surface of the potatoes.

Cover the tin with foil and place in a preheated oven for 30 minutes.

Then remove the foil and bake the potatoes for another 10 - 15 minutes, until a ruddy crust forms.

Carefully remove the finished potatoes from the oven and arrange them into serving plates. Such potatoes can be served as an independent dish, or can be offered as a side dish for meat, chicken, semi-factories. In any option, offer fresh vegetables or homemade pickles for potatoes.