Boulangere potatoes
Boulangere potatoes is a classic French dish, made from slices of creamy potatoes layered with buttery onions, topped with cheese, and baked in a tasty vegetable stock. Try this dish yourself for a delicious change from normal roast potatoes.
Ingredients
- 1 1/2 pounds / 700 grams potatoes
- 2 medium onions
- 1 ounce / 30 grams butter
- 1/2 cup / 60 grams grated cheese
- 1 vegetable stock cube
- salt and ground black pepper to taste
Instructions
- 1
Peel and slice your potatoes and onions. Cut the potatoes into approximately one-eighth of an inch thick slices. Cut the onions in half (root to tip) then slice them into thin semi-circles.
- 2
Dissolve the stock cube in one cup of boiling water and set aside until needed.
- 3
Melt the butter in a frying pan and fry the onions gently until they soften and start to brown. Take your time and cook them slowly. Don't allow them to burn.
- 4
Arrange a layer of potatoes on the bottom of a greased baking dish followed by a layer of fried onions. Season lightly with salt and pepper.
- 5
Continue arranging the layers (seasoning each layer) until you have used up all the potatoes and onions. Be sure to end with a layer of potatoes.
- 6
Pour over the stock. The stock should come up to the top of the potatoes, but not cover them.
- 7
Sprinkle with grated cheese.
- 8
Bake uncovered in a hot oven (200C / 400F) for 40 to 50 minutes until the potatoes are crispy and golden on top.The potatoes will be cooked when you can slide a knife into the dish with no resistance.
- 9
Sprinkle with chopped chives or parsley and serve hot.
Cook it from the original
This recipe comes from foodleclub.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodleclub.com