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Boulangère potatoes

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Boulangère potatoes  Empty Boulangère potatoes

Post  Errata on Tue May 08, 2012 9:05 am

Boulangère potatoes


2 onions , thinly sliced
few thyme sprigs
2 tbsp olive oil
1½ kg floury potatoes , such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock


1.Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Per serving
152 kcalories, protein 4g, carbohydrate 29g, fat 3 g, saturated fat 0g, fibre 2g, sugar 2g, salt 0.1 g

Posts : 352
Join date : 2011-02-11

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