Boulangére Potatoes

Whilst I absolutely adore Dauphinoise potatoes they aren’t exactly the healthiest of potato side dishes, especially with the amount of cream I love to add. Boulangére potatoes are however an extremely healthy alternative that are in my book equally as tasty.  Try them and you’ll be amazed! Interestingly named as in France they were originally given to the local boulangerie to slowly bake in their bread oven.

Great served with a sunday roast or a rich casserole or stew. You can make them plain or add plenty of fresh thyme or rosemary.  Yesterday I made mine with thyme and served with roast chicken, lovely!

Enough for 4:

750g Desirée or other floury potatoes, peeled and very finely sliced

1 very large or 2 small onions, peeled, cut in half and very finely sliced

a few springs of fresh rosemary or thyme (optional)

200ml vegetable or chicken stock

100ml milk

30g butter

salt & pepper

Preheat your oven to 180°C / Gas Mark 4.

Very finely slice your potatoes and onions.  If using thyme strip the leaves from the stalks; if rosemary remove from the stalks and roughly chop.

Grease an ovenproof dish and start assembling with a layer of the potato slices, followed by some onion slices, a fine scattering of thyme or rosemary (if you’re using) and a little seasoning.  Continue layering in this way until all the potatoes and onions have been used (retaining a few of the herbs), finishing with a layer of slightly overlapping potatoes on top.

Mix the stock and milk together and pour over the potatoes.  Scatter over the remaining herbs (if using) and a little seasoning.

Cut the butter into small pieces and dot over the top of the potatoes.

Place in the oven and bake for an hour, until the potatoes are soft and cooked through, and the top layer is crisp and golden.