Boulangère potatoes
I forgot to take a photo of the finished dish... sorry! |
The name comes from boulangerie, (french bakery) as it is meant to be like a baguette with its very crispy top revealing an incredibly soft underneath.
Boulangère potatoes
Serves 4
75g butter
1kg floury potatoes, such as maris piper
1 medium onion
400ml Stock (preferably chicken, but vegetable would also work)
Salt and pepper
Preheat oven to 170ºC.
Butter an oven-proof dish with half the butter. Peel the potatoes and onions and slice as finely as you can, I would recommend using a mandolin for this. Make a layer of potatoes over the bottom of the dish with the discs overlapping, follow by a layer of onion and a good grinding of fresh pepper and salt. Repeat layering potato, onion, seasoning, ending on a layer of potatoes.
Press it all down firmly. Pour on the stock slowly, you may not need all of it, you want all the potatoes to be submerged but only just. Dot with the remaining butter then bake in the oven for about 2 hours until all the stock has been absorbed by the potatoes, the top is crispy and potatoes are tender.
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