Olive Magazine
boulangere potatoes

Boulangère potatoes

Published: December 19, 2016 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Indulge yourself and shake off those winter blues with our best Boulangère potatoes, a lighter, dairy free alternative to Dauphinoise. Ideal as a side to roast lamb or chicken, or use vegetable stock to make it veggie-friendly

Nutrition:
NutrientUnit
kcal273
fat9.3g
saturates1.2g
carbs42.1g
fibre3.8g
protein7.8g
salt0.36g
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Make these classic Boulangère potatoes, then check out our tartiflette, dauphinoise potatoes, Pommes Anna and more French-style recipes.

Ingredients

  • 3 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 900g Maris Piper potatoes, peeled and very thinly sliced
  • 3 tbsp flat-leaf parsley, chopped
  • 1 tomato, sliced (optional)
  • 250ml chicken stock

Method

  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Brush a deep 20cm square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.

  • STEP 2

    Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.

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