Delicious and easy to prepare Boulangre Potatoes will be a perfect addition to your autumn or winter dinner.
Serves: 6
INGREDIENTS
1 kilogram waxy potatoes, scrubbed and thinly sliced
2 tablespoons olive oil
butter
2 onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
2 cups chicken stock, hot
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Heat the olive oil and a small knob of butter in a sauté pan and cook the onions and garlic with a good pinch of salt until soft and lightly coloured. Arrange a third of the potatoes in a lightly buttered baking dish and season with salt and pepper. Sprinkle over some thyme and top with a third of the onions. Repeat with two more layers of potatoes, seasoning, thyme and finishing with a layer of onions.
Pour over the hot stock and dot with butter. Cover tightly, bake for 40 minutes then uncover and bake for another 20 minutes or until the potatoes are very tender and the top is golden.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.