These French potatoes, meaning "potatoes of the baker's wife," get their name from their historic method of preparation where the dish was assembled and then taken to the local bakery to be cooked in the baker's oven.
What you need:
6 tbsp margarine
7 medium potatoes, peeled and thinly sliced
2 onions, chopped
1 tsp thyme
1.5 tsp rosemary
2 tsp salt
1 tsp black pepper
1/2 cup vegetable broth
1/2 cup soy creamer or plain soy milk
Preheat the oven to 150 C (300 F). In a casserole dish, spread 3 tbsp of margarine across the bottom of the pan. Place one layer of potatoes on top of the margarine, followed by a layer of onion slices, and a sprinkle of salt, pepper, rosemary, and thyme. Repeat this process, layering the potatoes, onions, and spices until the top layer is just potatoes. Mix the vegetable broth and cream together and pour over the potatoes. Spread the last 3 tbsp of margarine on top of the last layer of potatoes. Bake for 1 hour and 20 minutes and serve.