Boulangre Potatoes
Photography by Aaron McLean.
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.
Related Content
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.