We had these Boulangere Potatoes with the Pot Roast Brisket on Easter Sunday. I had made Boulangere Potatoes previously, but this recipe looked a teensy bit more "special" and thus suitable for a celebration lunch such as I was planning.
It's a cracking good potato dish to do if you're going to be pushed for cooker top space, or you'd quite like to spend time with your guests rather than in the kitchen thrashing around! You can easily make this to the "putting in the oven" stage, then cover with clingfilm and leave until you are ready to cook it.
I used a mandolin to cut both the onions and the potatoes, so that they would be of uniform size and so cook evenly. Don't worry if you don't have one of these natty gadgets, it'll just take you a bit longer to carefully cut the potatoes.
There's not a lot more to say, other than "I commend these to the house"!
BOULANGERE POTATOES (serves 4-5)
1 garlic clove, grated
2 onions, finely sliced
4-5 large Maris Piper potatoes, peeled & finely sliced
20g thyme, leaves only, chopped
100ml chicken stock.
1. Pre-heat the oven to 200deg C/fan 180deg C/gas 6.
2. Butter a large ovenproof dish and sprinkle with some of the chopped garlic and onion.
3. Layer up the sliced potato, onion, garlic and thyme, seasoning each layer as you go.
4. Continue until the dish is three-quarters full, then pour the chicken stock over the mix.
5. Put 4 or 5 knobs of butter over the top and bake in the oven for 20-40 minutes or until the potatoes are tender and browned on top.