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Boulangere/‘Boulangère’ Potatoes

A good potato gratin to accompany roast meat, which can also be baked with the joint in the centre.
See 'Lamb - slow roast with Rosemary & Garlic'.

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For up to 6 people:
1.8 kilos/2 lbs12oz waxy Potatoes, peeled and thinly sliced into thin discs
2 big Onions, peeled and thinly-sliced
2 mediun cloces of Garlic, peeled & finely-chopped
60g/2 oz Butter
1.1 litre/2 pints good Chicken Stock, or stock from the joint it will accompany
1 Bay Leaves
Leaves from a few sprigs of fresh Thyme or a sprinkling of dried Thyme
Salt and freshly-ground Black Pepper

Equipment: A deep-sided baking dish


1. Cover the bottom of the baking dish with a layer of potatoes, scatter knobs of butter and cover with some of the onions, garlic & thyme.
2. Build up layers in this fashion until all the potatoes, onions and butter have been used.
3. Season with salt and pepper, bury the bay leaf in the middle- then pour over the stock.
4. Bake, uncovered, in a pre-heated oven (200ºC/400ºF/Gas 6) for 50-60 minutes until a knife can be inserted easily, and the top is golden. It can also be slow-cooked at 140C/2755F/Gas 1 for 4 hours, if you need to go out.
They dish reheats well, but might need a little more stock, or covering with tin foil to stop it drying out.

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boulangere potatoes
boulangere potatoes