Boulangère potatoes
Get some veg into your kids - this dish has sweet onions in to boost up the flavour. They make a change from roasties, too
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Most people would make this again
Recipe by olive magazine
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
Cook 1 hr
Vegetarian
- Heat the oven to 180C/fan 160C/gas 4.
- 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.
- 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.
Recipe from olive magazine, September 2005.
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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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http://www.bbcgoodfood.com/recipes/4026/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
Cook 1 hr
Vegetarian
Ingredients
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
Pamela rated this recipe
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