Potatoes boulangere originate from the villagers taking their potatoes to the bakery for them to be cooked in the bread ovens and consequently it is a resilient dish and can happily cook alongside a roast leg of lamb.
1. In a large ovenproof dish build up alternate layers of potato and onion with a sprinkling of parsley, salt and black pepper. Finish with a layer of potato.
2. Pour the stock over the top and dot with the butter.
Cover with foil and bake for 30 minutes. Remove the foil and press down the potatoes so they are submerged in the stock and bake for another 30 minutes or until the potatoes are tender and golden brown. Serve hot from the oven.