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    Boulangère Potatoes with Leek, Celery and Garlic (for 10)

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    Boulangère Potatoes with Leek, Celery and Garlic (for 10)

    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.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 10


    • 100g butter
    • 1 tbsp olive oil
    • 1kg leeks, thinly sliced
    • 1 celery heart, finely chopped
    • 4 clove garlic, crushed
    • 1.5kg floury potatoes e.g. King Edwards, sliced thinly
    • 20g pack parsley, chopped
    • 1 litre hot vegetable stock


    1. Preheat the oven to 200°C, gas mark 6.
    2. In a frying pan melt a knob of the butter with the oil. Add the leeks and celery and cook for 8-10 minutes until softened. Season well and add the garlic. Cook for 1-2 minutes and set aside.
    3. Grease an ovenproof dish and spread a third of the leek mixture in the bottom of the dish. Lay a third of the potato on top with a third of the parsley. Repeat with 2 more layers. Pour over the stock and dot with the remaining butter.
    4. Bake for 1 hour or until golden and tender.

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