Boulangère Potatoes is a versatile dish which is easy to make and, once prepared, you can put it in the oven and forget about it. The name of this tasty recipe comes from the bread ovens in France which were heated to bake bread and then, to save wasting the heat, potatoes and other dishes which could be slow cooked were put in to the cooling ovens and left for hours.
- 1½ kg potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 1 tbsp sugar
- 1 garlic clove, chopped
- few thyme and rosemary sprigs (optional)
- extra olive oil
- 500ml vegetable stock
- Heat oven to 200C/fan 180C/gas 6.
- Thinly slice the potatoes and parboil for 5 minutes in boiling, salted water. Drain.
- Fry the onions until softened, then add the sugar and continue cooking until slightly browned and caramelised. Add the garlic, thyme and rosemary sprigs until softened and lightly coloured (about 5 mins).
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions 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. Once cooked, turn off the heat and leave in the oven, to absorb the juices.
- These are excellent served with any casserole such as Beef Bourguignon, Beef Goulash or Pork Loin.