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Boulangere potatoes

An absolute French classic served with lamb or mutton.

You'll need

150 gm unsalted butter, melted 1 tsp caster sugar 2 onions, thinly sliced 6 (about 1kg) desiree potatoes, peeled 500 ml (2 cups) chicken stock


  • 01
  • Preheat oven to 180C. Combine 100gm butter and sugar in a medium saucepan, add onion and cook over low heat for 6 minutes or until soft, then increase heat to medium and cook for another 18-20 minutes or until caramelised. Season to taste with sea salt and freshly ground white pepper.
  • 02
  • Using a mandolin, slice potatoes 3-4 mm thick, then arrange in a single layer in the base of a 2-litre capacity baking dish. Scatter with some of the onion mixture, then repeat with remaining potatoes and onion and season to taste between layers, finishing with potato.
  • 03
  • Meanwhile, bring chicken stock to the boil in a small saucepan. Pour over potatoes until just covered, then add remaining butter. Bake for 50-60 minutes or until potatoes are tender.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2007

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