Potatoes Boulangere

 

25g (1 oz) butter

1kg (2 lb) floury potatoes

(King Edward, Maris Piper etc)

1 large onion

25g (1 oz) butter

Salt and pepper

600ml (1pt) vegetable stock

 

 

How to make it…

 

Peel (or don’t peel if you prefer!) and thinly slice the potatoes and peel and thinly slice the onion.

 

Butter a 1.2 litre (2pt) AGA ceramic baking dish and arrange a layer of potatoes over the base followed by a little onion and some seasoning.

 

Continue layering in this way until all the potato and onion are used up. Dot the top with butter then pour the stock over.

 

2 Oven AGA: Cook in the Roasting Oven with the grid shelf on the 4th set of runners for 1-1¼ hours until golden brown and tender. Slide-in the cold plain shelf if the potatoes begin to over-brown.

 

3, 4 and 5 Oven AGA: Cook in the Baking Oven with the grid shelf on the 2nd set of runners for 1-1¼ hours until golden brown and tender.

 

Conventional oven: Cook at 200°C/Gas 6 for 1-1¼ hours until golden brown and tender.

s i m o n   b r o w n . t v