Potatoes Boulangere
Published in Accompaniments
This may also be frozen for up to 3 months.
Ingredients:
- 60 g butter
- 1 large onion, very thinly sliced
- 1 clove garlic, crushed
- 1 kg floury potatoes
- salt
- black pepper, freshly ground
- butter for greasing the baking dish
- about 500 ml well-seasoned chicken or vegetable stock
Preparation:
- Melt 45 g of the butter in a large frying pan, add the onion, and cook very gently for about 20 minutes, until the onion is soft but not browned.
- Add the garlic and cook for a minute or so longer. Set aside.
- Grease a fairly large ovenproof dish generously. Peel the potatoes, and slice very thinly.
- Layer the potato slices in the dish with the onion mixture, adding a little salt and pepper to each layer.
- Pour over the heated stock, pressing the potatoes down firmly, so that they are completely submerged in the stock.
- Dot the top of the dish with the remaining butter, and bake at 170° C for about 1½ hours, or until the potatoes are tender and browned on top.
- May be made ahead – cool after cooking, then reheat at 170° C for about 30 minutes.
Serves 6 – 8.
