Boulangère potatoes

Boulangère potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 large floury potatoes
1 onion
50g butter
200-300ml Chicken and veal stock
salt
freshly ground black pepper

Method

  1. Heat the oven to 190°C. Butter a shallow ovenproof dish.
  2. Wash and peel the potatoes, then slice them thinly, ideally using a mandolin.
  3. Halve, peel and slice the onion. Place in a pan with the butter, cover and sweat over a gentle heat until soft.
  4. Heat the stock in a small pan. Layer the potatoes and onion in the prepared dish, seasoning each layer, then pour in enough hot stock to come just below the surface of the potatoes. Cover with foil and bake in the oven for 45 minutes.
  5. Remove the foil and bake for a further 45 minutes, basting occasionally, until the stock has been absorbed by the potatoes, they have taken on a golden colour and are cooked. Check by inserting a cutlery knife; it should pass through easily.

Variations

  • Cut the potatoes in half, then slice, keeping the slices together and fanning them out. Continue as above, but to assemble lay all the onion in a roasting tin. Place the potatoes on top of the onion and pour in enough stock to come about two-thirds of the way up the potatoes. Bake as above. Each potato fan is a portion.
Tags:
Leiths School of food and wine
cookery course
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