Boulangère potatoes

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Per serving

152 kcalories, protein 4g, carbohydrate 29g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.1 g

Latest comments and suggestions

• issie1414

  15 January 2008

  issie1414 rated and commented on this recipe

  

  Tried this last night on Freinds, it was lovely and ideal when you have just started your New Years Diet But must say I still love Dauphinoise

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• Beckie

  22 January 2008

  Beckie rated and commented on this recipe

  

  A really good alternative without the calories!!

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• Gemma

  21 February 2008

  Gemma rated and commented on this recipe

  

  I love Dauphinoise and had worried this would be a bit tastless, however it was delicious! My non-dauphinoise fan of a husband also liked it. I did add salt and pepper to this, I felt it needed seasoning. Very easy though, after a fee minutes prep it sorted itself out. It's a great low calorie potato side dish. Definitely do this again.

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• catbail

  10 March 2008

  catbail rated and commented on this recipe

  

  Great alternative to dauphinoise, I par-boiled the potato slices for a few mins first, as I seem to have trouble with these recipes getting the potatoes to go tender. Also, fried the onions lightly before adding them. Will definitely be doing again.

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• Tammy

  11 March 2008

  Tammy commented on this recipe

  What are the quantities for the potatoes?

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• elizabeth

  21 March 2008

  elizabeth rated and commented on this recipe

  

  This was a brilliant recipe though I had to add extra cooking time. I made my own veg stock from my Sarah Brown book when I was cooking for vegetarians but will probably use chicken stock from my freezer for normal mid week meals.

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• Von

  26 March 2008

  Von rated this recipe

  

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  I made these as part of Easter Sunday lunch for my family. My Dad isn't a big fan of potatoes but amazingly he went back for seconds of these and Lewis, my cousin, went back for thirds and forths! Big hit with everyone. Will definitely make again.

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Ingredients

• 2 onions , thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes , such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian, Low-fat

Ingredients

• 2 onions , thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes , such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock

Per serving

152 kcalories, protein 4g, carbohydrate 29g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.1 g

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