Boulangère Potatoes

I am always looking for new ways to cook potatoes. I found this Boulangère Potatoes while flipping through The Food of France Cookbook and decided to give it a try because I had all the ingredients required for this recipe in my pantry.

I have not heard of or eaten Boulangère Potatoes before and I was curious how it would turn out. It's interesting because the potatoes are half cooked / baked in the stock. It soaks up all the flavour from the stock and is later baked to a crispy golden brown finish. It's a very good side dish to serve with roast and I can tell you that this recipe is a keeper!

Boulangère Potatoes Recipe
(Adapted from The Food of France Cookbook)
Serves 6

Ingredients

1 kg potatoes
1 large onion
2 tbsp finely chopped parsley
500 ml hot chicken or vegetable stocks
25 g butter, cubed

Method

1. Preheat the oven to 180C (350F).
2. Thinly slice the potatoes and onion with a mandolin or sharp knife. Build up alternate layers of potato and onion in a 20 x 10 cm deep dish, sprinkling parsley, salt and plenty of black pepper between each layer. Finish with a layer of potato. Pour the stock over the top and dot with butter.
3. Bake, covered with foil, on the middle shelf of the oven for 30 minutes, then remove the foil and lightly press down on the potatoes to keep them submerged in the stock. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown. Serve piping hot.