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Potato Boulangere

I made these tonight, they're free on Green and blimmin lovely!

3 lb Floury Potatoes (King Eds/Maris Piper)
3 onions
1 pint chicken stock (bovril)
Dried Sage
Fry light

Peel and thinly slice potatoes, rinse in several changes of cold water, drain well and pat dry.
Thinly slice onions.
Spray a shallow casserole/lasagne pan with fry light, layer the bottom with potatoes, then scatter some onions, dried sage and seasoning, follow with potatoes and continue layering ending up with a layer of potato neatly arranged, pour over the hot stock and spray the top with fry light buttery, if liked (you can syn some butter but it's not necessary).

Pop in the oven at 180 deg for 1 1/2 - 2 hours insert a knife to make sure potatoes are soft.

The stock gets thickened by the potato. I served it with Pork medallions and veg it didn't need any gravy.
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loves food and cooking
Lovely! There was something similar aaaaaaages back in an old mag, just like your recipe, but they added something to the stock - I think it was 1 or 2 tbsp of FF fromage frais - gave it a creamier taste.

yum yum yum :)

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