Potatoes feature heavily on French menus. And they can be prepared in so many tasty ways. Dauphinoise. Paris mash. Duchess potatoes. (And I’ve not even mentioned French fries).
But one of the true classics is also a cinch to prepare – Boulangère Potatoes.
All classics have back stories. And if you look into the legend behind this classic you will find a charming tale. Apparently village locals would visit the baker at their local boulangerie with their potatoes and, once the bread had been baked, the potatoes would be cooked in the cooling oven.
But you don’t need a boulangerie to do your own version of this classic dish. All you need is few basic ingredients and a standard domestic oven!
Here’s the recipe for my Boulangère Potatoes.
- 1 kg Potatoes, peeled and thinly sliced.
- 1 brown onion, peeled and thinly sliced.
- 400 ml of chicken stock.
- A little butter.
- A sprinkle of dried parsley.
Preheat oven to 170 degrees.
Fill a medium sized rectangular dish with layers of potatoes and onion, finishing with a layer of potatoes.
Pour over the chicken stock.
Dot with butter and sprinkle with parley.
Cook in oven for around an hour until potatoes are lightly browned, tender and yummy.
Please share in the comments below if you have a favourite French potato dish.
Until next time – au revoir.