Boulangère potatoes

Name: Boulangère potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 tablespoon onion only base; 1 clove garlic, peeled and finely chopped; 250 ml boiling water; 1 vegetable stock cube (see tips); 3 very large potatoes, peeled and thinly sliced; 50 g butter; salt and pepper; salt and pepper

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

‘Boulangère’ (’baker’ in French) potatoes are put into the bottom of the baking oven and any juices drip in. Here, we add our juices and butter to the dish on purpose! This is Gratin dauphinoise with stock instead of milk and cream.

Ingredients

1 tablespoon onion only base
1 clove garlic, peeled and finely chopped

Europe
France
Side dish
Gluten-free
Vegetarian

Method

Follow the method to make the onion base and add the garlic. Pour the boiling water over the stock cube in a bowl and stir until dissolved.
Layer the potatoes and onion in an ovenproof dish. Pour the stock over and dot the butter on the top.