Potato Boulangere

This dish got its name from the French for baker, as traditionally people would bring the uncooked dish to the local boulangerie for it to be cooked in the baker’s oven. Many recipes use raw onion directly into the casserole dish, but I think precooking the onions until they are a bit caramelised makes a big difference to the end taste. Also, make more than you think you will need of this dish as it is very ‘moreish’.

Ingredients – to serve 4

4 large potatoes
2 medium or 1 large onion
2 cloves of garlic
1 pint of vegetable stock, or chicken stock or just plain boiling water.
Fresh herbs – you can use sage, thyme or rosemary – only use about 2 teaspoons of herb though, you don’t want to overpower the dish.
2 tablespoons of olive oil
Salt and freshly ground black pepper – Maldon salt for preference

Optional – a couple of ounces of grated hard cheese – parmesan, pecorino or any other of choice.

Method

It is up to you whether or not you peel your potatoes for this dish – generally I don’t, as there is lots of fibre in the skin, and it is a waste not to use it. If the potatoes are very old and thick-skinned you might want to peel them, but otherwise don’t bother!

Wash the potatoes thoroughly and then slice very thinly.
Peel the onions and slice thinly.
Peel and chop the garlic finely
Heat the olive oil in a pan, and when at medium heat, add the onion. Cook for about 6 minutes (until you see it starting to turn a golden brown colour), then add the garlic and cook for one minute – don’t let the mixture burn!

Oil a casserole dish with some olive oil, and then add a layer of potato into the bottom of the dish. Scatter some of the onion/garlic mix over it, and then add another layer of potato. Put your fresh herbs on top and also another layer of onion mix. Top with a layer of potato. Season each layer well.

Pour over your stock or water – making sure that it is very hot when you add it in – otherwise it takes ages to heat in the oven. Fill the casserole dish about two-thirds of the way up the sides of the potato/onion mix with the liquid.

Put a cover on or some tinfoil and place in the oven for about 40 minutes (at around 200º). Then take the cover off and bake for about another 30-40 minutes (this will be dependant on how thinly you managed to slice the raw potato). If you want to use cheese to get a nice topping on your dish, then add it about 15 minutes after you’ve taken the cover off.
Enjoy!