3 cups cooked white beans, drained but still moist
Salt and freshly ground black pepper
3 medium russet or other high starch (baking) potatoes or all-purpose potatoes, peeled
1 cup vegetable stock (pages 101-102) or water
3 tablespoons butter
Preheat the oven to 325. Stir a tablespoon of the thyme into the beans, taste, and sprinkle with salt and pepper. Spread the beans in a baking dish and set aside.
Halve the potatoes lengthwise and thinly slice into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.
Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Sereve immediately or let rest for up to an hour and serve at room temperature.
Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft--almost melting--about 20 minutes. Top the beans with the leeks and then the potato slices.