Potato Boulangere

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Like Dauphinoise but less calorific, this dish of sliced potato, onions and stock is really simple to make and when cooked melts in the mouth. It makes a perfect accompaniment to roast meats such as venison or ham.


Preparation Time: 25 minutes
Cooking Time: 1 hour
Serves: 4


  1. Heat the oven to 200°c.
  2. Peel and slice the potato and onion, finely chop the garlic. preparing the ingredients
  3. Thinly slice the butter and layer it in the bottom of an ovenproof dish. layering the butter
  4. Place a layer of potato slices in the dish, on top of the butter. the first layer of potato
  5. Scatter some of the onion slices over the potato, then sprinkle over some of the garlic and season it with salt & pepper. adding the onion and garlic
  6. Continue to layer and season the potato, onion and garlic until the dish is full or you have used all the potato.
  7. Pour the stock into the dish so that it comes up to the top layer (if it doesn’t, add more stock or water). the potato ready for the oven
  8. Put the dish into the oven on a baking tray (in case it bubbles over) and cook it for 1 hour.
  9. Remove the dish from the oven and allow it to rest and absorb the stock for at least 10 minutes. the resting dish
  10. Cut it into portions and serve. the finished potato Boulangere
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 2 days in advance.
Will leftovers be nice? Yes, for up to 2 days.

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