Boulangère potatoes
- olivemagazine
Published: December 19, 2016 at 2:28 PM
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Serves 4
A little effort
Total time: 1 hr and 30 mins
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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
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Make these classic Boulangère potatoes, then check out our tartiflette, dauphinoise potatoes, Pommes Anna and more French-style recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal273
- fat9.3g
- saturates1.2g
- carbs42.1g
- fibre3.8g
- protein7.8g
- salt0.36g
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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.
Authors
olivemagazine
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