Boulangère potatoes
Serves 4
A little effort
Total time:
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
Skip to ingredients
- 3 tbsp olive oil
- 1 onionsliced
- 2 cloves garlicsliced
- 900g Maris Piper potatoespeeled and very thinly sliced
- 3 tbsp flat-leaf parsleychopped
- 1 tomatosliced (optional)
- 250ml chicken stock
Nutrition: per serving
- kcal273
- fat9.3g
- saturates1.2g
- carbs42.1g
- fibre3.8g
- protein7.8g
- salt0.36g
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.
