Boulangère potatoes

Boulangère potatoes

Kitchin Suppers
Laura Edwards

This is an excellent accompaniment to serve with lamb, especially if you are entertaining, as it can be left to cook by itself in the oven. It’s important to get the cooking right. If the stock is bubbling too fast, the top will be crunchy before the potatoes beneath are cooked. If it is too slow, the stock won’t reduce and the top won’t crisp.


Quantity Ingredient
olive oil, for cooking
1 onion, peeled and thinly sliced
1 leek, trimmed, washed and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, peeled and chopped
1 teaspoon fennel seeds
1 teaspoon thyme leaves
300ml Lamb stock
or 300ml Chicken stock
50g butter
700g potatoes
sea salt
freshly ground black pepper


  1. Heat the oven to 160°C. Heat a heavy-based frying pan over a medium heat and add a good drizzle of olive oil. Add the onion, leek, fennel and garlic with the fennel seeds and half of the thyme leaves. Sweat for 3–4 minutes, stirring occasionally.
  2. Meanwhile, bring the stock to the boil in a saucepan and add the rest of the thyme leaves. Liberally grease a shallow baking dish with a little of the butter.
  3. Slice the potatoes thinly, using a mandoline (if you have one) or a very sharp knife. Layer the potato slices in the baking dish, overlapping them and alternating the layers with the onion and fennel mixture. Season in between the layers with salt and pepper. Finish with a neat overlapping layer of potato slices.
  4. Pour over the hot stock and dot with the remaining butter. Cover the dish with foil and bake for 1 hour. Remove the foil and cook for another 30 minutes, or until the top is crisp and golden and the potatoes are cooked through.
  5. Leave to stand for a few minutes before serving.
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