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Potatoes boulangère

Ingredients 8
Servings 6


  • 8
    medium potatoes, peeled and thinly sliced
  • 2
    onions, peeled and thinly sliced
  • 5
    coarse sea salt
  • milled black pepper to taste
  • 60
    chopped parsley
  • 30
    chopped garlic
  • 45
  • 250
    hot chicken stock or boiling water


Layer potatoes and onions in a greased 24-26 cm diameter or 2 litre ovenproof dish. Sprinkle each layer with seasoning, parsley and garlic, and dot with butter. Pour stock or water over, cover and bake at 180 ºC for about 45 minutes, or until potatoes are crusty and liquid has evaporated. Remove cover and continue baking until crusty on top, about 10 minutes. Alternatively, place the uncovered dish under a preheated grill until crisp.

Read more on: starch  |  bake  |  grill

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