Prep. time: 15-20 minutes
Cooking time: 45 minutes

This is a classic recipe. Its name comes from the days when the dish was cooked in the oven of the baker (boulanger).

1. Preheat the oven to 180 °C / 350 °F.
2. Peel the potatoes and slice thinly (about 3 mm). Season with salt and pepper.
3. Wash and pick over the parsley; chop finely.
4. Peel the onions and slice thinly.
5. Heat half the butter in a skillet and sweat the sliced onions and the garlic until lightly colored.
6. Butter an earthenware baking dish; place layers of potatoes in the dish, alternating with the onions and the chopped parsley. Place a bay leaf and a sprig of thyme in the middle.
7. Add enough broth just to cover, then bake for 45 to 60 minutes. The potatoes should be soft and golden.
8. Serve with roast meat or poultry.