zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Boulangerie potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Boulangerie potatoes

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes

    Serves: 6

    Ingredients

    50g unsalted butter, plus extra for greasing
    350ml fresh chicken stock
    1 onion, finely sliced
    2 garlic cloves, finely sliced
    4 anchovy fillets, chopped
    1.2kg floury potatoes (such as maris piper), sliced as thinly as possible
    2 tbsp thyme leaves
    large pinch freshly grated nutmeg 

    Method

    1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 2-litre ovenproof baking dish. Heat the stock in a small saucepan, then simmer for 10 minutes, until reduced by about half.

    2. Meanwhile, melt 30g butter in a large pan and add the onion, garlic and anchovies. Sauté for 5 minutes until soft, then tip in the potatoes and cook for another 2-3 minutes. Stir in the thyme and nutmeg, tip into the baking dish, pour over the stock and dot with the remaining 20g butter. Bake for 1 hour, until tender and golden.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    2 stars

    Glossary