Monday, 27 October 2014

Potatoes Boulangere

This is a tasty side dish which can be made the day before and stored in the fridge, so ideal for dinner parties. If you do take it out of the fridge then it'll need another 15 or 20 minutes in the oven, but to stop the top burning, cover with foil for the first 30 minutes if you're doing it from the fridge.

Ingredients:

  • 1.1kg of potatoes, peeled
  • 2 onions, peeled
  • 300ml hot water
  • 1 vegetable stock cube
  • 125ml milk
  • 50g butter, at fridge temperature
  • salt and pepper to taste

Method:

  1. Preheat the oven to 180 degrees.
  2. Slice the potatoes and onions as thinly as possible. If you have a mandolin slicer then use that.
  3. Grease a large and deep oven proof dish.
  4. Place a third of the potatoes into the oven proof dish, then half the onions.
  5. Cover with another third of the potatoes, the remaining onions and then finally the last of the potatoes.
  6. Dissolve the stock cube in the hot water and then pour the stock and milk over the potato and onions.
  7. Dot the top with thin slices of the butter (it's easier to slice if it's from the fridge).
  8. Season with salt and pepper.
  9. Bake for 60 minutes, or until the top is nice and browned.

Makes enough for a generous four portions.

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