Wednesday, 5 March 2008

Boulangere Potatoes

You can add grated cheese to the top of this dish just before baking to make it more substantial.

Serves 6

butter for greasing
450g maincrop potatoes, very finely sliced
2 onions, finely sliced into rings
2 garlic cloves, crushed
50g butter, diced
1/2 pint vegetable stock
chopped parsley
sea salt & ground black pepper

Preheat the oven to 180/350/Mark 4. Grease the base and side of an ovenproof dish.
Line the dish with some of the sliced potatoes. Scatter some onions and garlic on top. Layer up the remaining potatoes and onions, seasoning between each layer.
Push the vegetables down into the dish and dot the top with the butter. Pour the stock over and bake in the oven for 1 1/2 hours covering with foil after 1 hour if the top starts to over brown. Serve with parsley and plenty of salt and pepper sprinkled over the top.

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