Easy Boulangère Potatoes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g White Potatoes
- 25 g Butter
- 1 Onion (peeled and sliced)
- 2 Garlic Cloves (peeled and chopped)
- 1 tbsp Fresh Thyme Leaves
- 300 ml Vegetable Stock
- ½ tsp Salt
- ¼ tsp Black Pepper
- 50 g Parmesan (grated)
Method
- Preheat the oven to 180°c (160° fan/ Gas 4/ 350F) and lightly butter a 20 x 30cm baking dish.
- Peel and finely slice the potatoes with a sharp knife (or use a food processor with slicer attachment) to about 4mm thickness.
- Melt the butter in a large pan and cook the onion, garlic, and thyme on a low - medium heat for 8-10 minutes, until soft.
- Place a layer of sliced potatoes on the bottom of the baking dish, season with salt and black pepper, and then follow with a layer of the onion mixture.
- Repeat the layers until all the potato and onion mix has been used up, making sure you finish with a top layer of potatoes (I get three layers of each in my baking dish). Pour over the vegetable stock.
- Sprinkle over the Parmesan and bake in the oven for 1 hour, or until the potatoes are golden and cooked through.