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Boulangere potatoes

Australian Gourmet Traveller and Jeremy and Jane Strode side dish recipe for boulangere potatoes
Boulangere potatoes

Brussels sprouts with chestnuts

Chris Chen

An absolute French classic served with lamb or mutton.

Ingredients

Method

Main

1.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.
2.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.
3.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.

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