Boulangère Potatoes Recipe

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter’s night
Boulangère Potatoes
Recipe Ingredients

  •     2 onions , thinly sliced
  •     few thyme sprigs
  •     2 tbsp olive oil
  •     1½ kg floury potatoes , such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  •     425ml vegetable stock
Recipe Method

  •     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).
  •     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.

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