Pommes Boulangere

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

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Introduction

This is the french method of oven cooking potatoes and is delicous. It has the same reult of cooking the potatoes on the top of a Lancashire Hotpot. Serves 4 Notes layers of thinly sliced onions or leeks inbetween the potatoes makes a tastier alternative. Any sort of stock will do, chicken, lamb, beef or vegetable. For a richer taste a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock it is nice to sprinkle the top of the potatoes with fresh rosemary. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore.

Ingredients

Serves: 4-6

1¼ pounds potatoes (Desiree and King Edwards are the best, although Maris Pipers are very good)
7¼ fluid ounces hot stock
1 ounce melted butter
salt
pepper

Method

Pommes Boulangere is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Butter a large shallow ovenproof dish.

Peel potatoes thinly, do not rinse.

Using a mandolin slice the potatoes very thinly, again do not rinse.

Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper.

Continue until all the potatoes are used up.

Pour over the hot stock.

Brush with the top of the potatoes with the melted butter.

Place the potatoes on the high shelf of the oven at 180 degrees centigrade/gas mark 4 for 45 - 60 minutes or until tender and the top layer is a crisp golden brown. Serve immediately with roasted meats as an alternative to roast potatoes or with a hob made pot roast and vegetables.