Layers of garlicky potato, shallots and thyme, cooked in stock until melting – what’s not to love?!
Boulangère potatoes are so comforting, yet lighter than potato dauphinoise, it’s an ideal side to loads of dishes, with a roast or veggies; we had some last night and they’re definitely coming back into rotation over here as the cosy season kicks in – here’s how I made mine:
INGREDIENTS
[makes a big dish, enough as a side for 4-6 people]
400-500ml stock (enough to just cover the potatoes when pushed down: I used chicken but veggie/vegan would be fine too)
Bag of floury potatoes (750g or 4/5 large baking potatoes: I used desirée)
3 large shallots
2 garlic cloves
5 sprigs of thyme
Sea salt & black pepper to taste
Knob of butter (optional)
METHOD
1 – pre-heat oven to gas mark 5/190c and prepare the chicken stock. Set aside.
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2 – finely slice potatoes in to disks and shallots into rounds/half moons; you can use a mandolin for nice even slices (use the guard!) or a sharp knife would be fine. Just try and get the slices nice and thin to help with the cooking. Mince garlic. Keep each ingredient in a separate pile so you can layer everything up in the dish.
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3 – take an oven-proof dish and grease it with the butter (use olive oil if you’re making this vegan) then layer up the potatoes, shallots, garlic and thyme. Season well with sea salt and black pepper between the layers then pour over the chicken stock. Push the potatoes down to compact everything together.
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4 – cover the dish with tin foil the place it onto an oven tray (just in case of spillage!) then get it into the oven. Cook for about 1 hour. Remove foil and check doneness (potatoes should be soft all the way through).
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5 – pop the dish back into the oven, without the foil, for about 15-20mins to brown off the top for those yummy crispy bits (keep an eye out, I caught mine just in time!). Serve. We had these with slow-cooked pork belly and steamed green beans (see previous post)!
