Side Dish for Herb Crusted Rack of Lamb, The Potatoes Boulangere.

Potatoes Boulangere is maded to get along with the Herb Crusted Rack of Lamb
Most of the Chef would be using Mandoline Slicer to get uniformly thin slice of potatoes,
but used a knife for the Onion. Anyway, you can use a knife or a slicer for both,
but try to get the slices as even as possible :D Buahahahaha!! 

Alright straight to the point

The Ingredient for making Potatoes Boulangere :

1. 1 liter of Chicken stock (roughly 4 1/4 Cups, or just over the quart)
2. 1 Sprig Thyme
3. 2 Sprig Rosemary
4. 3 Crushed clove of garlic
5. 2 Garlic cloves, peeled and finely chopped
6. 2 Large onions, peeled and slices
7. 4 Large Desiree potatoes peeled and sliced (on a mandolin if possible) 
8. And dont forget always salt & pepper :D Enriching the flavor :)
9. and At last, Olive oil :D

Alright, how to prepare the dish, and when you're finished preparing all the ingredient :)

For the starter, Preheat the oven like we do on the Herb Crusted Rack of Lamb,

And pre-heat the oven for 400 degrees Fahrenheit, 

(well, if you have Digital oven, i prefer set for 392 Degree Fahrenheit :D)

Well, in order to rich the flavor, bring up the chicken stocks to boil, and add some 

Thyme, Rosemary, and crushed garlic cloves, Simmer few minute and strain it. 

(Remember, retain the chicken stock, not the herbs) set aside the herbs :O

Oh yeah, and yet don't forget to add up some olive oil to a hot pan and saute

the onion and finely chopped garlic until soften and lightly cooked :D

At the mean time, coat the inside of a casserole dish or oven safe pan and layer the onion

followed by the potatoes. And continue alternating potatoes and onions until finished.

Don't forget to season each layer with salt & pepper as you go into the food 

( :D Sound already look like YUMMY TO me!!~ )

And yeah, don't forget about the chicken stock earlier we already prepared :O

Pour the chicken stock from earlier over the potatoes mixture until it about 2/3rds full :D

Press down on the mixture so that could help the potatoes to absorb as much stock as possible.

(and Drizzle a little olive oil on top)

For the finishing move,

Bake in the oven for approximately 20~25minutes or until it soft and Golden on top :D