Gary Rhodes

Boulangère Potatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

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) unsalted butter
  • 2 onions, sliced

Method

Pre-heat the oven to 230°C/450°F/gas 8.

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