Boulangere Potatoes

Traditionally cooked by the local baker under the bread, Boulangere potatoes are a great ‘no fuss’ potato dish for entertaining. Prep in advance, throw them in the oven and forget about them. A perfect accompaniment to roast meat

In the past I’ve had problems with this type of dish cooking through. The secret really is patience – you cant rush it, it needs slow cooking, so pick your moment and bake whenever you’ve got the oven on for a couple of hours at a moderate temperature for something else

To ensure even cooking, it’s best to use a mandolin to slice the potatoes & onions

Serves 6-8

Ingredients

1 kg Potatoes, scrubbed, skin on (6 medium/large)
3 medium Onions
Sage or rosemary
Pepper to season
400ml Vegetable Stock
75g Butter

Method

Take some of the butter and grease the inside of an oven proof dish, about 35cm * 25cm
Slice the potatoes and onions as thinly as you can – ideally use a mandolin
Line the dish in layers – onion, potato, pepper and a sprinkling of herb, dots of butter, then repeat. You should get about 4 layers of each
Pour over the stock
Bake in a preheated oven 160oC Fan, i=covered with foil for about 1 ½ hrs
Remove foil and continue to cook for another 30 minutes of so