Boulangère potatoes
This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.
Pommes boulangère (6 portions)
6 Large potatoes (Maris piper)
300ml Lamb stock
750g Onions
3 Garlic (cloves)
6 Sprigs of thyme
5 Anchovies
40g Butter
Salt + pepper
Peel your onions and slice finely, cook in a pan over a medium heat for around 5 minutes before adding sliced garlic cloves. Cook until the onions are soft and golden brown.
Check seasoning and add picked thyme and anchovies.
Peel the potatoes and slice thinly with a knife or on a mandolin, season with salt and pepper.
Get your dish and start with a layer of potatoes, add some stock followed by a layer of onions. Repeat. More potatoes, stock and onions and finish with a layer of potatoes and some more stock to around ½ cm above the potatoes. Add your butter.
Cook in the oven at 180C for 1.5 hours covered. Then remove the lid and place into the oven at 200/220C until nicely coloured all over.
