Potatoes Boulangère | Bakers Potatoes

This recipe for potatoes boulangère comes from my all time favourite chef, Tom Kitchin. He recommends that you use a stock based on the meal you are preparing. So for lamb, use lamb stock, and chicken, chicken stock.

Potatoes Boulangère
Head straight on to the Recipe For Potatoes Boulangère

It is abundantly obvious that we are going to be wearing masks for a long time. South Africa was one of the first, if not the first, country to make mask wearing in public mandatory. I believe this has gone a long way in helping us stay healthy. Knowing I have to mask up all the time, I now have a collection of masks everywhere. I have 7 plastic bags in the boot of my car, each one marked with the day, and a mask inside. While I am out of the office I wear one of these disposable surgical masks and they tend to break quite easily. So, I have a spare one in my handbag just in case the mask I have on tears, or I forget it in the car. Then there is one in my desk drawer.

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We have to mask up when people are in the office so it needs to be close to hand. I have one in Dave’s Lotus for when we go for a drive. And another with my helmet for when we are on the motorbike. Then there is one in the roll top desk for the odd occasion we go for a walk. I have a pretty surgical style mask in the glove compartment of my car in case I meet someone for coffee and want a better look. And then I have a mask made of silk, with a poppy pattern and sparkles. This is my going out mask. Clearly no shortage but I am still holding out for a clear breathable mask that offers perfect protection. How many masks have you collected, and are they mandatory to wear where you live?

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5 from 1 vote

Potatoes Boulangère

Use the same flavour stock as the protein you are serving these potatoes with to get the right combination of flavours
Recipe Category: Side Dish

Ingredients

  • 5 mls canola oil
  • 1 onion, peeled, cut in half and thinly sliced
  • 1 leek, white part only, thinly sliced
  • 5 mls herbes de Provence *
  • 5 mls fennel seeds
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper to season
  • butter for greasing, plus extra for baking
  • 250 g potatoes, sliced extremely thin
  • 250 mls stock

Method

  • Place the oil into large frying pan and heat over a medium temperature
  • Add the onions and sauté until soft
  • Add the leek, herbs, fennel seeds and garlic and season to taste
  • Reduce the temperature and cook for 10 minutes
  • Remove from the heat and set aside
  • Pour the stock into a sauce pan and allow to heat gently over a low temperature
  • Preheat your oven to 170° Celsius
  • Butter an oven proof dish ** and arrange a layer of overlapping potato slices on the bottom
  • Then add a layer of the onion mix and season
  • Continue with the layers, ending with a layer of potatoes
  • Pour the warm stock over the potatoes so that they are just covered
  • Dot the top with a few small knobs of butter and place the dish/es onto a baking tray
  • Place into the oven and bake for 90 minutes
  • Remove from the oven and serve straight away

Notes

* if you cannot find this herb blend feel free to used mixed herbs. ** I used two small cocottes but you can use any dish you have that will fit the potatoes.
Inspiration published on Lavender and Lime March 29:

Live simply. Love generously. Care deeply. Speak kindly.

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