Boulangère Potatoes
Hey there, fellow food lovers! Today, I'm sharing with you my take on the classic Boulangère Potatoes recipe. First off, let me tell you about the time I accidentally mistook sugar for salt while making these potatoes. Let's just say, it was not the tasty outcome I was expecting! Always double-check your ingredients, folks. Now, a little tip from me to you: before layering the potatoes in the dish, try sprinkling some grated cheese between each layer. It adds an extra oomph of flavor that will have your taste buds dancing with joy! Alright, let's get cooking! Heat your oven, fry up those onions and thyme until they're beautifully fragrant, and start layering those potatoes. Remember, it's all about those delicious layers of goodness. Pop it in the oven and let the magic happen. In about an hour, you'll have a dish of Boulangère Potatoes that's crispy on top, tender in the middle, and bursting with savory flavors. Enjoy this French culinary delight!
Ingredients
- Onions2 finely chopped
- Thymesprigs of fresh
- Olive Oil2 tbs
- Potatoes1.5kg
- Vegetable Stock425g
Nutrition
Directions
- 1
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
- 2
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
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