Name: Boulangere potatoes recipe
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: Serves: 8
Ingredients: 3 onions, sliced; 1.5kg potatoes, sliced finely; 750ml chicken or vegetable stock, hot

By GoodtoKnow

published 27 December 2012

in Recipes

Healthier than Dauphinoise potatoes, but just as impressive, these Boulangere potatoes are the perfect accompaniment to your Sunday roast. Layers of thinly sliced potatoes, golden onions and stock make up this French classic. It’ll keep in the fridge for a few days and can be reheated, so you can use the leftovers for a mid-week family supper too. Sprinkle with cheese for an extra crispy topping that the family will love.

Ingredients

3 onions, sliced
1.5kg potatoes, sliced finely
750ml chicken or vegetable stock, hot

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Method

Pre-heat oven to 180°C/350°F/Gas Mark 4.
Butter a large roasting dish.
Fry the onions until soft and golden, about 10 mins.
Put a layer of potatoes in the dish, followed by a few onions. Pour over a ladleful of stock.
Repeat the layers, finishing with a layer of potatoes.
Bake for 1 hr 30 mins.

Top Tip for making Boulangere potatoes

Press the potatoes down with a fish slice to help the layers stick together.

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