Recipes
Tomato and potato recipes.
A selection of recipes, reflecting the use of these vegetables in many different cuisines. Each recipe suggests a recommended variety whose particular qualities match the recipe in question.
Potato boulangere
Ingredients (for 2)
A slightly healthier riff on the potato dauphinoise theme. Either floury or waxy potatoes could be used for this recipe depending on what texture you are looking for. I like both but tend to cut the waxy ones a little thinner.
- 1kg Potatoes
- 2 large Onions
- 10cl Meat stock (chicken is ideal)
- 10cl Milk
- Thick slice of butter
- Salt and pepper
- Bay leaf (optional)
- Thyme sprigs (optional)
Directions
- First preheat the oven to 160C.
- First of all peel and thinly slice your potatoes, a food processor or mandolin makes this a little quicker but it can be done quite happily with a knife. I would cut them around 3/4mm thick if using floury potatoes and as thin as you can get them if you are using really waxy potatoes.
- Peel and thinly slice your onions. Rings look nice but can be a bit of a fiddle if you are using a knife and half moons work just as well.
- Generously grease the inside of a shallow baking dish with butter.
- Now layer the potatoes and onion slices into the dish liberally seasoning with pepper and a little salt as you go. Tucking a bay leaf or a few sprigs of thyme in amongst the potatoes and onions is also a good idea.
- Pour in equal quantities of the stock and milk into the dish until it is lapping around the edges of the top layer of potatoes.
- Dot the top with butter and pop in the preheated oven for an hour to an hour and a half. This does take a good while to cook so don’t try to hurry it. When cooked the top should be golden brown, most of the liquid will have been absorbed and a blunt knife should slide through the potato slices easily. If in doubt have a taste, but be careful the slices will be very hot!
More
This dish is excellent along side hot or cold meat and perhaps best with the already rich roast lamb. For an even healthier (and perhaps more traditional version) you can leave out the milk and double the amount of stock. If I do this I like to fry the potatoes off a little first.
