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    Boulangère potatoes

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    Boulangère potatoes

    Omit the anchovies if you’re not a fan, though by the time you serve this dish, you’d hardly know they were there – they practically melt into the potatoes, imparting a gorgeously salty flavour.

    Serves: 6


    • 50g unsalted butter, plus extra for greasing

    • 350ml chicken stock

    • 1 onion, finely sliced

    • 2 garlic cloves, finely sliced

    • 4 anchovy fillets, chopped

    • 1.2kg maris piper potatoes, peeled and sliced as thinly as possible

    • 2 tbsp thyme leaves

    • large pinch freshly grated nutmeg


    1. Preheat the oven to 180˚C, gas mark 4; grease a 1.75–2 litre ovenproof baking dish. Heat the stock in a small saucepan; simmer for about 10 minutes until reduced by half. Meanwhile, melt 30g butter in a large pan, add the onion, garlic and anchovies; sauté for 5 minutes until soft.

    2. Add the potatoes and cook for another 2–3 minutes, then stir in the thyme and nutmeg; season. Tip into the baking dish. Pour over the stock and dot with the remaining butter. Bake for 1 hour until the potatoes are tender and golden on top.

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