Recipe

Boulangere potatoes

Jan 27, 2014 1:00pm
  • 15 mins preparation
  • 2 hrs cooking
  • Serves 8
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Ingredients

Boulangere potatoes
  • 2 medium onions, thinly sliced
  • 1 kilogram potatoes, peeled, very thinly sliced
  • 2 cup (500ml) vegetable stock
  • 2 tablespoon thyme or rosemary leaves
  • 1 tablespoon olive oil

Method

Boulangere potatoes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly spray a 28cm x 20cm baking pan with cooking oil spray. Drop onion into a medium saucepan of boiling water on high heat for 2 minutes. Drain and set aside.
  • 2
    Place a layer of potato in base of prepared pan. Top with a little onion, pour over a little stock and scatter with a little thyme or rosemary. Season to taste.
  • 3
    Top with another layer of potato, a little more onion, stock and herbs and season to taste. Repeat until all ingredients are used.
  • 4
    Drizzle with olive oil and cover with baking paper and foil. Bake for 1 1/2 hours, until potatoes are very tender. Increase heat to 240°C (220°C fan-forced).
  • 5
    Remove foil and paper and bake for another 20-30 minutes, until golden. Serve with roast lamb or chicken, or grilled meats.

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