Boulangère potatoes

Boulangère potatoes

  • Rating: 4 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal152
fat3g
saturates0g
carbs29g
sugars2g
fibre2g
protein4g
low insalt0.1g
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Ingredients

  • 2 onions, thinly sliced
  • few thyme sprigs
  • 2 tbsp olive oil
  • 1 ½kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  • 425ml vegetable stock

Method

  • STEP 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).

  • STEP 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.

Recipe from Good Food magazine, January 2008

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    Overall rating

    Rating: 4 out of 5.35 ratings

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