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Boulangère potatoes
From Cookipedia
Similar to a dish that uses gallons of double cream - this low fat version takes some time to cook in the oven but it's definitely worth the wait! It contains only a tiny amount of butter, so I happily consider this an "everyday" dish.
You can see a list of stockists of Albert Bartlett Rooster potatoes on their website. You can also buy their seed potatoes, should you wish to grow your own.
Ingredients
- 25g/1oz butter
- 675g/1½ lb Rooster potatoes, washed with the skin on and very thinly sliced
- 1 large onion, peeled very thinly sliced
- 1 large leek, washed and thinly sliced
- Freshly ground black pepper
- 200ml/7 fluid oz of chicken stock
Mise en place
- Preheat the oven to 170°C, 325°F, Gas Mk 3.
Method
- Butter a pie dish and arrange the potatoes in layers with the onion and sliced leeks adding plenty of black pepper as you go.
- Arrange the top layer potatoes in overlapping slices, dot with the remaining butter and pour in the stock.
- Press the potatoes down firmly.
- Bake for 2 hours or until the potatoes are tender and the top browned.
Variations
Use vegetable stock if you are a vegetarian.
Recipe by Sally Bee)
This recipe originated from the recipe section of Albert Bartlett
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
