In my last post, I served my Balsamic chicken with Boulangère Potatoes. It was divine! As promised, here is the potato dish recipe, in all it’s glory.
Anyone who regularly reads my posts will know of my tottie addiction. This is my healthy alternative to potato dauphinoise (wouldn’t it be amazing if we could have dauphinoise every day? I’d probably never get fed up of it).
Recipes vary and can get quite fancy, but I prefer mines nice and basic. Here is what I did:
Ingredients (Serves 4):
1kg potatoes, sliced thinly
2 onions, sliced thinly
300ml chicken stock
salt & pepper to season
a couple of knobs of butter for the top (optional)
I went to town with my Mandolin slicer again! Theres something very therapeutic about setting upon a mound of totties with a sharp blade…
My layer sequence was:
1/3 potatoes
1/2 onion
*SEASON*
1/3 potatoes
1/2 onion
*SEASON*
1/3 potatoes
I covered it with stock, until it almost came up to the surface, but didn’t quite reach. I seasoned once again, dotted a few wee knobs of butter over the top and covered with foil.
Then I put into a preheated oven (200 degrees) for 45 minutes. I removed the foil, then baked for a final 15 mins.
If I were cooking for one, I suspect I’d probably still make enough for four. I wouldn’t even make an accompanying dish; a tray of boulangère totties and a fork = One Happy Catherine.
It tastes even better the next day, if it manages to last that long. It freezes well too!
Enjoy! 🙂
In other news, I have decided to only post on Wednesdays from now on. This is so I can work on my writing commitments (which I have viciously bestowed upon myself), but I hope to still browse my favourite food blogs throughout the week (usually in the depths of procrastination; we may be seeing a lot of each other).
Till next Wednesday then! x
I try not to make potatoes dauphinoise too often for the sake of my weigh-conscious guests, but I’d happily have them every day too. This sounds lovely; will give it a go, thanks. 🙂
Thanks, Gary 🙂 hope you like them!
I’ve never made either potatoes dauphinoise or boulangere potatoes. These sound really healthy – almost fat-free. I’ll try to give them a go sometime.
I suggest you try both, immediately! 😀 They are too good for words!
This is one of my faves too. The flavour of the stock goes right into the potatoes and you get a lovely ‘sauce’ as well.
Mmmm I drool in rememberance! It is very flavoursome, Janice, I love the sauciness!
I’ve tried to make these so many times and I end up with so much stock. I’ll have to try your proportions. I completely agree on making enough for 4 but just getting a fork for yourself. It’s the best.
It’s weird, sometimes I find I have to pour out some stock halfway through, whilst other times it’s fine. I’m not sure if the type of potato has an impact on it?
These look really good and I know I’d enjoy eating them, but I’m with you – I want lots of garlic and cream with my potatoes – sigh!
Lets throw in the towel and make some goegeously creamy, garlicky totties. Life is too short! 😀
you’re right–when it comes to something as heavenly as this, making just one serving is a terrible idea!
I’m sure we could put an economical spin on it, to justify the extra loveliness, Grace 😉
I love potatoes too – Boulangere potatoes are the best!
They’re too delicious, aren’t they Jan? I really need to make these again soon; I crave them!
So easy to knock up and delicious! Love that there’s still some butter in there for a little bit of indulgence.
There’s always room for a little bit of indulgence, in my book! 🙂
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