Potatoes Boulangere

I often cook "Potatoes Boulangere", it's an excellent accompaniment to sausages and other meat. Now that I think about it, I realise I have been cooking this dish for more than ten years! I got the recipe from  Delia's How to Cook Book One which I was given one Christmas. At the time I was a little insulted because I already considered myself a good cook but actually I soon realised that the book is not just for people that are learning to cook but is a useful resource for people of all levels.

It's very easy, cheap (if you cook something else at the same time you have the oven on) and very tasty. A welcome change from plain old boiled, roasted or jacket potatoes.

Basically it's just sliced potatoes and onions with rosemary, baked in milk and vegetable stock. The tops come out crunchy and the potatoes underneath are soft and creamy and very tasty. I always use twice the amount of liquid suggested because I like it nice and moist. And if I don't have any fresh rosemary, I use dried.