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Boulangère Potatoes
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
This is another potato dish with the potatoes simply sliced with onions and cooked in the oven in stock. It is a classic French recipe that is served in restaurants all over Britain, traditionally with roast best ends or legs of lamb.
Ingredients
25–50 g 1–2 oz 2
Method
Melt a little of the butter and fry the onions until softened. Reserve some good round potato slices to arrange on the top of the dish, then mix the remainder with the cooked onions and season with salt and pepper. Place the mixture in an
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