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Delia Smith Boulangère Potatoes Recipe

Delia Smith Boulangère Potatoes Recipe

Delia Smith's boulangère potatoes recipe layers thinly sliced potatoes and onions in stock for a wonderfully simple, golden side dish.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: British, French
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 kg potatoes peeled and very thinly sliced
  • 2 onions thinly sliced
  • 25 g unsalted butter cubed, plus extra for greasing
  • 500 ml hot chicken or vegetable stock
  • Salt and freshly ground black pepper
  • Fresh thyme leaves

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Grease a baking dish.
  2. Layer potatoes and onions, seasoning as you go, finishing with potatoes.
  3. Dot the top with butter.
  4. Pour over the hot stock, almost to the top layer.
  5. Cover with foil and bake for 45 minutes.
  6. Uncover and bake for a further 30–40 minutes until golden and tender.
  7. Rest for 5–10 minutes before serving.

Notes

Slice the potatoes and onions as thinly and evenly as possible.
Don't fully submerge the top layer, so it can crisp up once uncovered.
Use a good quality stock, as it's the main source of flavour.
Don't skip the covered baking stage before uncovering.
Freezes reasonably well for up to 2 months, though texture softens slightly.