From the literal meaning, “potatoes from the baker”, Boulangère Potatoes originates from an old tradition in French villages, centuries ago, where households without their own ovens would take prepared dishes to the village bakery.
Once the Bakers had finished for the day, the villagers would use the residual heat from the oven, as it cooled, to prepare their dishes.
You may well be about to plant your potatoes for 2023, so why not save and use this recipe from our very own Head Chef, Cameron, and create your own delicious dish either as a side, or as the main event?
If you can’t wait that long, this dish would make a delicious twist for a Burns Night supper!
- 2kg Maris Piper Potatoes
- 800ml Vegetable Stock
- 1 Onion
- Several Sprigs of Thyme
- 50g Butter
- 20x30cm x5cm deep tray (deep sided)
- Preheat the oven to 170 °C
- Peel and finely slice the potatoes and the onion
- Lightly fry the onion and thyme in some olive oil on a low heat, until the onion appears translucent
- Remove and discard the thyme once the onions are cooked
- Layer potatoes, followed by salt & pepper and some of the onions. Repeat this process until all the ingredients have been used
- Carefully pour over the vegetable stock, cube the butter and dot over the top of the dish
- Place in the oven for 1 hour or until the potatoes are golden on top