Boulangère potatoes
- Mary Cadogan
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Serves 8
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.3 out of 5.57 ratingsRate
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Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Easily doubled
Easily halved
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 onions
thinly sliced
-
few thyme
sprigs
-
2 tbsp olive oil
-
1 ½kg floury potato
such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
-
425ml vegetable stock
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Nutrition: per serving
-
kcal179
-
fat3g
low
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saturates0.4g
-
carbs32g
-
sugars4g
low
-
fibre42g
-
protein4g
-
salt0.15g
low
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Method
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step 1
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).
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step 2
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.
Recipe from Good Food magazine, January 2008
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A star rating of 4.3 out of 5.57 ratings
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