Boulangère Potatoes

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I’m a huge fan of dauphinois potatoes, heavy with cream and garlic, but if eaten too often my waistline is not!  This potato gratin dish is a slightly less calorific accompaniment to a beautiful roast, steak, pork chop etc, and comes with its own delicious sauce which negates the need for making a separate gravy if you want to skip a step.

It’s so very easy to make, here’s how I do it.

This recipe serves as many as you need it to.  You choose the size of your baking dish.  I’m purposefully not giving exact quantities here as it really is very easy to make.

Ingredients

Enough peeled, thinly sliced potatoes to fill a deep baking dish/casserole.
A couple of onions, thinly sliced
A bunch of fresh sage, finely sliced.  Leave a few whole for popping on the top
Salted butter
Vegetable or chicken stock, cubes are perfectly fine
Maldon salt and freshly ground black pepper

Method

Layer sliced potatoes, a good scattering of sliced onions, a sprinkling of sage, a few dots of butter and salt and pepper.  Repeat until your particular cooking vessel is full.  Pour over as much stock as you need so that the dish is 3/4 filled.  Add a few dots of butter on the top of the potatoes, along with some sage leaves, salt and pepper.

Bake at 180˚c for about an hour, until the top is browned and crispy and the potatoes are tender.

Goes really well with my Butterflied leg of lamb,  Stuffed Pork LoinSalt Marsh Lamb ChopsDirty Steak and Grilled Wild Boar Loin with Sage

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Enjoy!

5 thoughts on “Boulangère Potatoes

  1. Pingback: Grilled Wild Boar Loin with Sage – Dreaming Of The Good Life

  2. Well done Kelly, yet another top idea and recipe. We’ll be having this with a roast lamb shoulder rubbed with John Gower’s Quite waters farm Latin Lamb rub.! Hopefully if the weather behaves it’s self this weekend I’ll get to cook both on the BDS. A real match made in heaven. Thank you. 😄👍

    • Thanks for your kind words Dominic. I’d love to take credit for the tatties, but the method goes back a long way, I just put my slant to it….my slant being very laid back lol. You’ll love them. Your plans for the lamb sound awesome! You can’t go wrong with John’s rubs. I await photographic updates of the cook :)

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