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Boulangere potatoes

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Scalloped Potatoes

Layers of potato and onion cooked in butter and stock. A delicious side dish for meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional.

boulangere potatoes
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Boulangere Potatoes

Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish to accompany meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it.  

Course Dinner, Side Dish
Cuisine American, Australian, British, French
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Author Susan

Ingredients

  • butter for greasing dish
  • 450 g potatoes very finely sliced
  • 2 onions finely sliced into rings
  • 2 garlic cloves crushed
  • 50 g butter diced
  • 300 ml vegetable stock
  • 2 tablespoons chopped fresh parsley
  • 1 chili flakes to taste (optional)
  • sea salt
  • fresh ground pepper

Instructions

  1. Grease base and sides of 1.5 litre ovenproof dish.
  2. Line dish with some of the sliced potatoes.
  3. Scatter some onions and garlic on top.
  4. Season to taste.
  5. Layer the remaining potatoes and onions, seasoning between each layer.
  6. Push vegetables down into dish and sprinkle with chilli flakes.
  7. Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
  8. Serve with parsley and plenty of salt and pepper sprinkled over the top.

Recipe Notes

Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield”.

This recipe was first published on www.notquitevegetarian.com - Smarter cooking for busy people.

Recipe:            Susan Wareham – www.notquitevegetarian.com
Photograph:  Bordecia34

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