Imported from Instagram
Boulangère Potatoes
A traditional, comforting side dish of thinly sliced potatoes, tender onions, garlic, butter, and stock. The potatoes cook until tender, with a lightly browned surface.
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Ingredients
- 800 g Agria potatoes (Peeled and thinly sliced, approximately 3 mm thick; reserve a few attractive slices for the top.)
- 50 g Butter (Used partly to sweat the onions and partly in small knobs for assembling and topping.)
- 2 Onions (Thinly sliced.)
- 1 gousse Garlic (Thinly sliced.)
- 50 cl Vegetable or chicken stock (Use hot; pour in just enough to come level with the potatoes without submerging them.)
- Salt (Add between the layers, to taste.)
- Pepper (Add between the layers, to taste.)
Steps
- 1
Preheat the oven to 180 °C.
- 2
Peel the potatoes, then slice them thinly, approximately 3 mm thick. Reserve a few of the most attractive slices to finish assembling the dish.
- 3
Thinly slice the onions and garlic clove.
- 4
Melt part of the 50 g of butter in a frying pan. Add the onions and garlic, then sweat for 5 minutes without browning.
- 5
Begin assembling the dish in a gratin dish with a layer of potatoes. Season with salt and pepper.
- 6
Scatter some onions over the potatoes, then add a few small knobs of butter.
- 7
Pour a little hot stock over this layer, then repeat the alternating layers of potatoes, salt, pepper, onions, butter, and stock until all the ingredients have been used.
- 8
Finish with a layer of potatoes, using the reserved attractive slices, then distribute the remaining butter over the top.
- 9
Pour in the remaining hot stock until it comes level with the potatoes, just enough to moisten the preparation without submerging it.
- 10
Bake the dish covered for the first 30 minutes.
- 11
Remove the cover and continue cooking for the final 30 minutes, until the potatoes are tender and lightly browned.
- 12
Let rest for 5 minutes before serving.
Notes
The description indicates a one-hour cooking time, covered initially and uncovered for the final 30 minutes. The transcript mentions covering for the first 30 minutes; this duration is consistent with the method detailed in the description.
Nutrition per serving
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