Boulangere Potatoes

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 1.5 kg potatoes ( Maris pipers works well for this ) sliced as thin as you can
 2 thinly sliced onions
 2 garlic cloves very thinly sliced ( optional )
 425 ml vegetable stock
 Salt and pepper
 A few thyme sprigs
 A little butter to grease and dot

1

Heat oven to 200C

2
3
4
5

Par boil the sliced potatoes after 4 'unites add in the onions and cook for another 4 minutes

6
7
8

Turn off the heat and add in the sliced garlic. Leave for 5 minutes

9
10
11
12

Drain and leave to dry

13
14
15
16

Butter an ovenproof dish

17
18
19

Layer the potatoes onions and garlic seasoning each layer adding thyme . Finish with a layer of potatoes, dot with butter and a few more thyme leaves

20
21
22
23

Bake for 10 minutes

24
25
26
27

Add in your hot vegetable stock and cook until the top of the potatoes are coloured. Approx 15-20 minutes

28
29
30

Serve

Category

Ingredients

 1.5 kg potatoes ( Maris pipers works well for this ) sliced as thin as you can
 2 thinly sliced onions
 2 garlic cloves very thinly sliced ( optional )
 425 ml vegetable stock
 Salt and pepper
 A few thyme sprigs
 A little butter to grease and dot

Directions

1

Heat oven to 200C

2
3
4
5

Par boil the sliced potatoes after 4 'unites add in the onions and cook for another 4 minutes

6
7
8

Turn off the heat and add in the sliced garlic. Leave for 5 minutes

9
10
11
12

Drain and leave to dry

13
14
15
16

Butter an ovenproof dish

17
18
19

Layer the potatoes onions and garlic seasoning each layer adding thyme . Finish with a layer of potatoes, dot with butter and a few more thyme leaves

20
21
22
23

Bake for 10 minutes

24
25
26
27

Add in your hot vegetable stock and cook until the top of the potatoes are coloured. Approx 15-20 minutes

28
29
30

Serve

Boulangere Potatoes