Boulangère potatoes

Name: Boulangère potatoes
Total time: 1 h 20 min
Yield: 6
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

With sage, onion and a crispy Parmesan topping

Gluten-freegf

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

Serves 6

Cooks In1H 20M

DifficultyNot too tricky

Vegetables, Easter treats, Christmas, Gluten-free

Nutrition per serving

Calories

269

13%
Fat

6g

9%
Saturates

3.4g

17%
Protein

9.6g

19%
Carbs

47.4g

18%
Sugars

6g

7%
Salt

0.6g

10%
Fibre

4.6g

-

Of an adult's reference intake

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

Tap For Method

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.