Potatoes Boulangère
Use the same flavour stock as the protein you are serving these potatoes with to get the right combination of flavours
Makes enough for: 4 people
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.