1 Preheat your oven to 390°F (200°C) (gas mark 6-7).
2 Heat 2 skillets with 0.7 oz (20 g) of butter and a few drops of oil in each. When the mixture turns a light golden color, add the sliced potatoes to one skillet and the onions to the other.
3 After 7 to 8 minutes, drain your potatoes and then layer one third of them in the bottom of your baking dish. Season lightly with salt and pepper, then add half of the onions and a little freshly grated nutmeg. Add a second layer of potatoes, then the remaining onions, and finish with the final layer of potatoes.
4 Slowly pour the beef or chicken stock over the potatoes until it reaches the top.
5 Bake at mid-temperature for about 50 minutes. You can also cook it at a low temperature of 175°F (80°C) for 4 hours, which gives excellent results. By then, there should be no visible liquid left, as it will have created a liaison between the potatoes and onions. These boulangère potatoes are incredibly versatile and pair beautifully with many dishes such as leg of lamb, roasted shoulder, lamb chops, baked andouillettes, sausages, breaded pork's foot, a thick veal chop braised in a casserole, pan-fried fish meunière style, sautéed foie gras, and more.
Slide it straight under a leg of lamb or a roast shoulder: the cooking juices drip in, and the dish looks after itself for 50 minutes in the oven. A deep plate, the meat laid on top, a spoonful of juice scraped from the bottom of the dish, that's your plating. In Périgord, some cooks slip a slice of raw foie gras between the first two potato layers before putting it in the oven. The fat melts into the broth and binds everything in a way no veal stock can match.
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