Description
This classic French side dish of Boulangère Potatoes is so simple to make with just a handful of ingredients – perfect to serve alongside roasted meats and veg for an elevated weeknight dinner.
Ingredients
Scale
- 1 small brown onion, or 1/2 a large one
- 450g (1 lb) potatoes
- freshly ground sea salt & black pepper
- 300ml (1 1/4 cups) beef, chicken or vegetable stock
- unsalted butter
Instructions
- Pre-heat the oven to 200 degrees (390F) and butter a medium baking dish.
- Peel and thinly slice the onion and the potatoes.
- Layer the potatoes, then a little onion, then some seasoning until you’ve run out of everything and the dish is filled.
- Pour over the stock – it should reach to just below the potatoes – if not, add a little more or a little water from the kettle. Dot the top of the potatoes generously with more butter and season again.
- Cover with foil and bake for 30 minutes; the potatoes should be just starting to become tender.
- bake for another 45 minutes until the potatoes are tender and the top has crisped.
Notes
Leftovers re-heat very well in the same dish the next day.
Keywords: potatoes, potato gratin, french food, french recipes, french potatoes, side dish, boulangère potatoes