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Boulangere Potatoes

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“This comes from the Tesco magazine. I have tried versions of this recipe, but not this particular one yet.”
2hrs 20mins

Ingredients Nutrition


  1. Heat the oven to Gas 4, 180°C, 350°F
  2. Slice the potatoes thinly with a mandolin for best results. Place sliced potatoes in cold water, rinse and cover again with water, drain. Turn out onto a thick tea towel and gently pat away any excess moisture. This is important to remove the excess starch from the potatoes and it makes the boulangère even more enjoyable.
  3. Butter a shallow oven-proof serving dish. Place a layer of potatoes over the base, top with a layer of onions and season with salt and pepper. Repeat, until all the vegetables are used. Finish with a neat layer of overlapping potatoes on top. Press down firmly with the flats of your hands.
  4. Pour in hot stock and dot diced butter over the top. Place in the oven and cook for 1 hour, then reduce heat to Gas 3, 160°C, 325°F, and cook for 40 minutes more. The potatoes should be golden on top and soft all the way through. Test by inserting a knife.

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