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Boulangère Potatoes with Leek, Celery and Garlic
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Boulangère Potatoes with Leek, Celery and Garlic
The beauty of this dish, apart from its fabulous flavour, is that you can make it up to 2 days in advance. Cook for 40 minutes, then cool, cover and chill. On the day, reheat for 25-30 minutes until golden and tender.
- Preparation time: 15 minutes
- Cooking time: 75 minutes
-
Total time:
1 hour 30 minutes
Serves: 8
Ingredients
- 75g butter, plus extra for greasing
- 1 tbsp olive oil
- 2 x 400g packs trimmed leeks, thinly sliced
- 1 celery heart, finely chopped
- 3 cloves garlic, crushed
- 1.2kg King Edward potatoes, sliced 5mm thick
- ½ x 20g pack fresh flat-leaf parsley
- 800ml hot vegetable stock
Method
- Preheat the oven to 200°C, gas mark 6. In a large frying pan, melt 25g of the butter with the oil. Add the leeks and celery, and cook for 8-10 minutes, stirring until soft. Season well and stir in the garlic. Cook for 1-2 minutes and set aside.
- Grease a large deep baking dish (about 24cm x 30cm x 5cm). Spread a third of the cooked leek and celery in the bottom of the dish. Now layer a third of the potatoes on top with a third of the parsley, roughly chopped. Repeat with two more layers. Pour over the vegetable stock and dot with the remaining butter.
- Bake for about 1 hour, or until golden and the potatoes are tender.
Comments
Nutritional Info
Typical values per serving:
| Energy |
983.24kJ 235.0kcal |
|---|---|
| Fat | 11.0g |
| Saturated Fat | 5.6g |
| Sugars | 3.8g |
| Salt | 0.3g |
This recipe was first published in November 2006.
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