Boulangére Potatoes
This week’s veg box includes the first of our outdoor-grown spuds, Charlotte potatoes - firm and waxy. They are the perfect variety to make boulangére potatoes. It’s a great side dish to any meal, and quick to prep and throw in the oven while you get on with something else. Once cooled it can be cut into portions for freezing - which is always a winner!
A traditional french dish the name originates from the French for bakery “boulangerie”. In times gone by French villagers, who didn’t have their own ovens, would take the prepared dish to the village bakery. Here it would slowly cook in the residual heat of the bread oven, after the days work was done. Yum!
There are lots of variations of this dish. We’ve used shallots, thyme and garlic and I have to say it was very tasty indeed!
Serves 2 (generously)
500g potatoes (thinly slice, ideally using a mandoline)
2 garlic cloves (finely dice)
3 shallots (thinly slice and separate strands)
Small bunch of thyme (separate from hard stalks)
25g butter (dice into small cubes)
150ml stock (I dissolved a veg stock pot in 300ml water, but only used half)
Pre-heat oven to 180*C
Grease oven dish with a little butter
Layer potato, shallots, garlic, thyme, and seasoning (repeat to fill dish)
Slowly pour over the stock
Top with butter cubes
Bake in the oven for 55 min
Some tips!
Save some of the most nicely shaped potato slices for your top layer!
Once baked, lay a sheet of baking paper over the top and cover with something heavy for ~1-2 hours. (I didn’t have time to do this pre-serving,) but pressing like this helps to cool, compact, and firm the dish.
Add pancetta and grated cheese for a variation known as potato Savoyarde or Chambéry.
