Delicious and easy to prepare Boulangre Potatoes will be a perfect addition to your autumn or winter dinner.
Serves: 6
INGREDIENTS
1 kilogram waxy potatoes, scrubbed and thinly sliced
2 tablespoons olive oil
butter
2 onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
2 cups chicken stock, hot
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Heat the olive oil and a small knob of butter in a sauté pan and cook the onions and garlic with a good pinch of salt until soft and lightly coloured. Arrange a third of the potatoes in a lightly buttered baking dish and season with salt and pepper. Sprinkle over some thyme and top with a third of the onions. Repeat with two more layers of potatoes, seasoning, thyme and finishing with a layer of onions.
Pour over the hot stock and dot with butter. Cover tightly, bake for 40 minutes then uncover and bake for another 20 minutes or until the potatoes are very tender and the top is golden.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.