Boulangère potatoes
- Published: 31 Mar 08
- Updated: 18 Mar 24
A simple French dish that amounts to indulgent cheesy potatoes. Cooked in a vegetable stock, they go beautifully with a roast guinea fowl for a special occasion.
-
Serves 6
-
Takes 20 min to make, plus 1¼ hour to bake
Ingredients
- 1.2 kg floury potatoes
- 1 vegetable stock cubes (we like Knorr)
- 25g butter
- 50g gruyere, grated
Method
- Preheat the oven to 180c/fan160c /gas 4. Lightly butter a shallow 2 litre ovenproof dish. Slice the potatoes as thinly as you can, or use a mandolin if you have one, leaving the peel on. Layer the potatoes in the buttered dish, seasoning between layers.
- Dissolve the stock cube in 500ml boiling water and pour over the potatoes. Dot with butter and cover with foil. Bake for 1 hour or until the potatoes are tender. Remove the foil and sprinkle with cheese. Bake for a further 15 minutes, until golden.
- Recipe from April 2008 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
February seasonal recipes
Celeriac and potato dauphinois
As well being the perfect side dish with a roast,...
-
Easy
Save recipe
January seasonal recipes
Jansson’s temptation
A classic Swedish comfort dish of potatoes, cream and anchovies...
-
Easy
Save recipe
Potato recipes
Boulangère potatoes wrapped in streaky bacon
The name of this dish is derived from the French...
-
Easy
Save recipe
Minty lamb chops with quick boulangère potatoes
These minty lamb chops make a simple, tasty family-friendly dinner,...
-
Easy
Save recipe
Best of the best recipes
Best of the best gratin dauphinois
The side dish of dreams, the comfort food of the...
-
Easy
Save recipe
Christmas recipes from around the world
Christmas Jansson’s temptation
Brontë Aurell shares her recipe for Jansson’s temptation (Jansson’s frestelse),...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter