Boulangère potatoes
With sage, onion and a crispy Parmesan topping
Boulangère potatoes
Serves 6
Cooks In1 hour 20 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- 1.5 kg Desirée potatoes
- 2 onions
- a few sprigs of fresh sage
- 400 ml organic vegetable stock
- 50 g Parmesan cheese
- 1 knob of unsalted butter
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Jamie Magazine
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Method
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
- Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
- Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
- Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.
Tips
Take the time to slice the potatoes and onions very thinly. This will help create really delicate layers, which will taste delicious.
Jamie Magazine
