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Boulangère potatoes

  • 1.0 Star
  • Timer Prep 15 min
    Cook 65 min
  • Chart 130.0 cal/
  • Chef hat Easy


Slice the onions. Chop the rosemary. Peel and finely slice the potatoes.


  1. 1 Heat the oil in a pan. Add the onion and rosemary and cook for 5 minutes; season.
  2. 2 Grease an ovenproof dish. Add a layer of potatoes, just overlapping. Scatter with onions, then continue to layer, finishing with potatoes.
  3. 3 Pour over the stock, drizzle with olive oil and cook for 1 hour at 180˚C/350˚F/gas 4 (160˚C for fan ovens) until cooked through and golden on top.

1 Review

  • Pauline

    Recipe needs editing- not worth making as written. I added salt and pepper and 3 of Tablespoons of Butter. I also brought the stock to the boil otherwise it would never cook. I suggest covering with tinfoil and removing 12minutes from end of cooking or better yet find a different recipe.

  • Average per serving
  • Calories 130.0kCal
  • Fat5.4g
  • Saturated0.2g
  • Salt0.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg