boulangere

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Boulangère potatoes

onions,thinly sliced

few thymesprigs

olive oil

vegetable stock

Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

This is a simple but delicious scalloped potatoes dish of sliced potatoes layered with onions and stock.

Potatoes Boulangère

kg potatoes (maris piper)

onions

stock

g butter

thyme (or other herbs)

salt

½ tsp pepper

Slice

Peel and slice the potatoes thinly, by hand or by using a mandoline or food processor.

Grease

Use a little of the butter to grease a dish around 30 x 20 x 5cm.

Arrange

Arrange about a third of the potatoes in the bottom of the dish and pour over a third of the hot stock.

Sprinkle

Sprinkle over half of the onions, herbs if using and season with salt and pepper.

Add the next third of potatoes and stock, the remaining onions, some herbs and seasoning.

Finish

Finish with the last of the potatoes, stock and seasoning.

Bake

Divide the butter into pieces and dot over the potatoes and bake for an hour at 200 C, 400 F, 180 FAN or Gas 6.

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Boulangère potatoes

Potatoes Boulangère

The most viewed boulangere recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine