Boulangère potatoes

Latest comments and suggestions

• Shockingpink

  28 April 2008

  Shockingpink commented on this recipe

  This recipe sounds great - but since when has chicken stock been suitable for vegetarians??

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• Joanne

  16 June 2008

  Joanne rated and commented on this recipe

  

  Really good - did this with chicken for a trial run for a dinner party and it was lovely. Will definitely be using again!

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• cookingforgirls

  30 September 2008

  cookingforgirls rated and commented on this recipe

  

  This is a great recipe. Potatoes crispy on the top, and soft and melting with the onions and garlic underneath. I didn't bother to peel the potatoes, and sliced them thinly by hand. It was still quick to assemble and tolerated being left in the oven an extra 20 minutes, whilst waiting for chicken to cook.

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• Sue

  27 October 2008

  Sue rated and commented on this recipe

  

  Really easy to make. I changed the Chicken stock for Vegetable stock and everybody loved it.

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• Beryl

  23 January 2009

  Beryl rated and commented on this recipe

  

  Excellent and easy. Served with steamed fish and spinach it was delicious. Used vegetable stock on this occasion but will be using chicken stock next time.

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• buttons

  23 February 2009

  buttons commented on this recipe

  This was the first time I had cooked potatoes like this and thought they were fantastic. A definate must with any dish

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• Heather

  07 April 2009

  Heather rated and commented on this recipe

  

  DELISH! Fresh herbs made all the difference as made it the first time with dried!! Looked great when served as per tip with a cutter V restaraunty!

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• Sarah

  12 May 2009

  Sarah commented on this recipe

  Anyone know where to buy a potato cutter?

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• Pickled Pepper

  06 June 2009

  Pickled Pepper commented on this recipe

  This was a great success. I think next time I may substitute rosemary for the parsley

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• Lornstar

  28 July 2009

  Lornstar rated and commented on this recipe

  

  Delicious! I served this with steak and fresh veggies - its good because its not as rich and doesnt feel as naughty as dauphinois potatoes. I had to cook it for 30 mins longer in the oven than it suggests though. Will definitely make it again

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• Food

  23 August 2010

  Food rated and commented on this recipe

  

  Easy to make yet impressive and delicious - a fabulously healthy alternative to my fave dauphinoise!

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• zhagan

  12 August 2011

  zhagan commented on this recipe

  bit fiddly but so worth the effort taste yummy and they look great

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• zhagan

  12 August 2011

  zhagan rated this recipe

  

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• David

  18 January 2012

  David commented on this recipe

  How do you stop them falling over in the oven?

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• Oliveoyl

  29 April 2012

  Oliveoyl rated and commented on this recipe

  

  Very good but it took longer to oook than I expected though I did double the quantities

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• SR

  08 July 2012

  SR rated and commented on this recipe

  

  a great way to do spuds. our pan wasn't quite deep enough so the stacks were less than impressive. still really enjoyed, will make again after buying a deeper tray.

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• Milly

  16 July 2012

  Milly rated and commented on this recipe

  

  I used a food processor with a slice blade to slice these up, and was happy with the thickness of the slices. I used vegetable stock as had a veggie quest. I was not entirely happy with the result - pots were not crispy on top like I expected, and maybe the veggie stock did not provide the flavour I was hoping for either! Shame.

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• Del

  05 February 2013

  Del rated and commented on this recipe

  

  Great. Used a stock cube. Halved the quantity, but kept some stock to pour on if they started going dry. Going to make again and again

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• Lahela

  Today

  Lahela rated this recipe

  

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Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1½ hours

Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

Per serving

273 kcalories, protein 7.8g, carbohydrate 42.1g, fat 9.3 g, saturated fat 1.2g, fibre 3.8g, salt 0.36 g

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