Boulangère potatoes

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olive magazine

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Recipe by olive magazine

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Tested

1. Heat the oven to 180C/fan 160C/gas 4.
2. Butter a shallow baking dish, put in a layer of potato then add a scattering of onion and season. Repeat until all the vegetables are used, finishing with a layer of potato.
3. Pour in the stock and cover with a sheet of foil or greaseproof paper, sealing around the edges. Bake for 45 minutes, remove the foil and return to the top of the oven for 15 minutes until the top is golden.

Slicing vegetables

The easiest way to finely slice the potatoes and onion is with a mandolin; otherwise use a sharp knife or the slicing blade on a food processor. If your kids aren't onion-friendly then chop it very finely so it melts into the dish. Leave the skins on the potatoes for added vitamins and minerals.

Per serving

180 kcalories, protein 4.8g, carbohydrate 36.9g, fat 2.5 g, saturated fat 1.4g, fibre 3g, salt 0.2 g

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  07 November 2007

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Ingredients

• butter
• 800g potatoes , finely sliced
• 1 onion , finely sliced
• 150ml vegetable or chicken stock , fresh cube or concentrate

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian

Ingredients

• butter
• 800g potatoes , finely sliced
• 1 onion , finely sliced
• 150ml vegetable or chicken stock , fresh cube or concentrate

Per serving

180 kcalories, protein 4.8g, carbohydrate 36.9g, fat 2.5 g, saturated fat 1.4g, fibre 3g, salt 0.2 g

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