Boulangère potatoes are originally a French peasant dish, which was apparently cooked in the Boulangère (bakers) oven, once the bread had been made for the day.
Boulangère is a healthier version of gratin dauphinois, but just as delicious. Cream is replaced with vegetable or chicken stock in this comforting potato and onion dish.
In my version, I simply layer the thinly sliced potatoes with onion, thyme, seasoning and knobs of butter. Some versions include garlic, Gruyère or even Parmesan.
Maris Piper potatoes are perfect for this recipe, as they soak up the lovely stock whilst cooking. I like to use knobs of butter in between the layers and on top, although some recipes use olive oil, I don't think it gives the same result.
I cook these in a 30cm wide, shallow Le Creuset pan, but any large ovenproof dish will work just as well. Enjoy!
Serves 4 - 6
1 kg of Maris Piper (or any floury) potatoes
I white onion
Fresh thyme
Butter
250ml chicken or vegetable stock
Seasoning
Pre-heat the oven to 180°C
- Peel potatoes and then slice thinly (or use a mandolin). Place the potatoes in a bowl of cold salted water until you are ready to assemble the bake.
- Peel the onion, cut it in half and then thinly slice.
- Grease an oven proof dish.
- Drain the potatoes and place a layer in the bottom of the dish.
- Sprinkle over some onion, fresh thyme leaves, seasoning and knobs of butter.
- Repeat until all of the potatoes have been used. The top should just be potatoes.
- Pour over the hot chicken stock.
- Top with little knobs of butter and then place in the hot oven for 50-60 minutes, until the top is golden and the potatoes are cooked through.
