Boulangère potatoes

Boulang

Serves 6

  • 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

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.

Nutritional Information

Boulangère potatoes

With sage, onion and a crispy Parmesan topping

More Easter treats recipes >
0 foodies cooked this
These tasty Boulangère potatoes are an easy way to jazz up your spuds and great with roast meats
Serves 6
1h 20m
Super easy
Method

Take the time to slice the potatoes and onions very thinly. This will help create really delicate layers, which will taste delicious.

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 317
    16%
  • Carbs 44.7g
    17%
  • Sugar 5.7g 6%
  • Fat 9.9g 14%
  • Saturates 5.6g 28%
  • Protein 9.8g 22%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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