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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 60 minutes 30 minutes

    Serves: 8


    • 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


    1. 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.
    2. 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.
    3. Bake for about 1 hour, or until golden and the potatoes are tender.

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