Delia Smith Boulangère Potatoes Recipe
Delia Smith Boulangère Potatoes are classic, golden and full of flavor. This recipe is perfect for Sunday roasts or special dinners. Making them at home is easier than it looks.
Ingredients
- 1 kg potatoes peeled and thinly sliced
- 2 large onions thinly sliced
- 500 ml chicken or vegetable stock
- 50 g butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp fresh thyme optional
Instructions
Preheat the Oven
- Set oven to 180°C/160°C fan. Prepare a large ovenproof dish.
Slice the Potatoes and Onions
- Peel potatoes and cut thin slices. Slice onions into thin rings.
Prepare the Stock
- Heat stock in a saucepan. Add salt, pepper, and thyme. Keep warm.
Layer Potatoes and Onions
- Place a layer of potatoes in dish. Add a layer of onions. Repeat until full.
Add Butter and Oil
- Dot butter on top and drizzle with olive oil for flavor and crispness.
Pour Stock Over
- Slowly pour warm stock over potatoes. It should almost cover the layers.
Season the Top
- Sprinkle salt and pepper over the top. Ensure butter is spread evenly.
Cover with Foil
- Cover dish loosely with foil to prevent drying during baking.
Bake in Oven
- Bake for 45 minutes covered, until potatoes are nearly tender.
Remove Foil and Brown
- Remove foil. Bake for 15 more minutes to crisp and golden top.
Check Potatoes
- Pierce with a fork to ensure potatoes are tender inside.
Cool Slightly and Serve
- Let dish rest for 5 minutes. Serve warm with your favorite roast.
Notes
- Use Yukon Gold or Maris Piper potatoes for best results.
- Add garlic slices for extra flavor.
- Sprinkle grated cheese on top for a richer taste.
- Make a vegetarian version using vegetable stock.
- Use a deeper dish for thicker layers of potatoes.