Jamie Oliver

Boulangère potatoes

With sage, onion and a crispy Parmesan topping

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Boulangère potatoes

Serves 6
Cooks In1H 20M
DifficultySuper easy
Nutrition per serving
  • Calories
    317
    16%
  • Fat
    9.9g
    14%
  • Saturates
    5.6g
    28%
  • Protein
    9.8g
    22%
  • Carbs
    44.7g
    17%
  • Sugar
    5.7g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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recipe adapted from

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Nutrition per serving
  • Calories
    317
    16%
  • Fat
    9.9g
    14%
  • Saturates
    5.6g
    28%
  • Protein
    9.8g
    22%
  • Carbs
    44.7g
    17%
  • Sugar
    5.7g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1.5 kg Desirée potatoes , peeled and thinly sliced
  • 2 onions , peeled, halved and thinly sliced
  • a few sprigs of fresh sage , leaves picked and finely sliced, some leaves left whole
  • sea salt
  • freshly ground black pepper
  • 400 ml organic vegetable stock
  • 1 large handful of Parmesan cheese , freshly grated
  • 1 knob butter
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Method

These tasty Boulangère potatoes are an easy way to jazz up your spuds and great with roast meats

Preheat the oven to 180°C/350°F/gas 4. Get an ovenproof dish around 30cm x 20cm and 5cm deep.

Arrange a layer of sliced potatoes over the base, then a layer of sliced onions, followed by a scattering of sliced sage and a sprinkle of salt and pepper. Continue in this way, alternating the layers of potatoes and onions, finishing with a layer of potatoes that slightly overlap each other.

Pour your stock over the potatoes. Season the top layer with a little salt and pepper, then scatter over the whole sage leaves and your Parmesan. Pop little dots of the butter all over the potatoes, then place the dish on the highest shelf of the oven and cook for around an hour, until the top is crisp and golden and the potatoes cooked all the way through.

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