Jamie Magazine
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.
Recipe From
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
- 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.
Tags
