Boulangère potatoes

Similar to a dish that uses gallons of double cream - this low fat version takes some time to cook in the oven but it's definitely worth the wait! It contains only a tiny amount of butter, so I happily consider this an "everyday" dish.

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Boulangère potatoes

Servings:	Serves 4
Calories per serving:	220
Ready in:	2 hours 15 minutes
Prep. time:	15 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Nice one Julia 5/5 I too, love the double-cream version, but this seems much healthier is also crunchier. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 25g/1oz butter
• 675g/1½ lb Rooster potatoes, washed with the skin on and very thinly sliced
• 1 large onion, peeled very thinly sliced
• 1 large leek, washed and thinly sliced
• Freshly ground black pepper
• 200ml/7 fluid oz of chicken stock

Mise en place

• Preheat the oven to 170°C, 325°F, Gas Mk 3.

Method

1. Butter a pie dish and arrange the potatoes in layers with the onion and sliced leeks adding plenty of black pepper as you go.
2. Arrange the top layer potatoes in overlapping slices, dot with the remaining butter and pour in the stock.
3. Press the potatoes down firmly.
4. Bake for 2 hours or until the potatoes are tender and the top browned.

Variations

Use vegetable stock if you are a vegetarian.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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