Boulangère potatoes

Give your potatoes a little kick with this simple, yet tasty recipe. This French-style dish makes a great winter warmer. Cooked slowly and seasoned well, it offers a certain 'je ne sais quoi' to a winter feast.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

50 minutes

SERVES

Serves 4

Ingredients

2 large red potatoes (Desiree or Mozart work well), peeled and thinly sliced
1 medium sized onion, peeled and thinly sliced
300ml chicken or vegetable stock
2 tablespoons butter
3-4 garlic cloves, peeled and finely chopped
A few sprigs of thyme, de-stalked and finely chopped
Sea salt and black pepper to season

Method

Pre-heat oven to 180ºC / 160°C / Gas 4/5 .

Layer the potatoes, onions, garlic and thyme in an oven proof dish. Season in between layers.

Add the stock and dot the top with butter.

Cover with a lid or foil and bake for 20 minutes.

Remove the lid and cook for a further 30 minutes or until cooked through and browned on top.

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