Baked boulangere potatoes topped with sage, onion and crispy Parmesan topping

Boulangère potatoes

With sage, onion and a crispy Parmesan topping

Baked boulangere potatoes topped with sage, onion and crispy Parmesan topping

1 hr 20 mins

Not Too Tricky

serves 6

About the recipe

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


nutrition per serving

269

Calories


6g

Fat


3.4g

Saturates


6g

Sugars


0.6g

Salt


9.6g

Protein


47.4g

Carbs


4.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

Ingredients

1.5kg Desirée potatoes

2 onions

a few sprigs of fresh sage

400ml organic vegetable stock

50g Parmesan cheese

1 knob of unsalted butter

Top Tip

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

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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