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Boulangere potatoes

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

Method

  • 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

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