Boulangère potatoes with caramelised onions⁠

A delicious and comforting dish, perfect for these Autumnal days.

INGREDIENTS

1or 2 large white onions, peeled and finely sliced⁠⠀
2 tbsp olive oil⁠⠀
1 clove of garlic⁠⠀
10 g unsalted butter⁠⠀
Sea salt and black pepper⁠⠀
5 sprigs of thyme, leaves only⁠ & 1 bay leaf
5-7 Charlotte potatoes (depending on size)⁠⠀
250 g chicken stock, hot (veggie ok too)⁠⠀
⁠⠀
METHOD

Heat oven to 180 C/160 fan.⁠⠀
Heat the oil in an ovenproof dish (these ingredients fit a 26 cm @staub_uk skillet), add the onions and butter and fry gently until caramelised, about 30 mins (you may want to use a lid initially, to retain the moisture).

Add the garlic, thyme and bay leaf, season, and cook for a couple of minutes.

Bring the onion together into the centre of the pan.⁠⠀
Slice the potatoes very finely, ideally on a mandolin, and layer around the edge of the pan. Add a second layer if you feel like it. ⁠⠀
Pour over the chicken stock until it just reaches the top of the potatoes. Season.⁠⠀
Bake for 1 hour, or until the potatoes are soft when pierced with a knife. Baste with the juices and add a little extra chicken stock if it looks a little dry.⁠⠀

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Boulangère potatoes with caramelised onions⁠⠀ ⁠⠀ (The Corner Plot version, inspired by @trinityclapham ⭐️ – how I’d love their recipe, or maybe I'll just book a table)⁠⠀ ⁠⠀ 1 large white onion, peeled and finely sliced⁠⠀ 2 tbsp olive oil⁠⠀ 1 clove of garlic⁠⠀ 10 g unsalted butter⁠⠀ Sea salt and black pepper⁠⠀ 5 sprigs of thyme, leaves only⁠ & 1 bay leaf 5-7 Charlotte potatoes (depending on size)⁠⠀ 250 g chicken stock (best quality), hot (veggie ok too)⁠⠀ ⁠⠀ Heat oven to 180 C/160 fan.⁠⠀ Heat the oil in an ovenproof dish (these ingredients fit a 26 cm @staub_uk skillet), add the onions and butter and fry gently until caramelised, about 30 mins (you may want to use a lid initially, to retain the moisture). Add the garlic, # thyme and bay leaf, season, and cook for a couple of minutes. Bring the onion together into the centre of the pan.⁠⠀ Slice the potatoes very finely, ideally on a mandolin, and layer around the edge of the pan. Add a second layer if you feel like it. ⁠⠀ Pour over the chicken stock until it just reaches the top of the potatoes. Season.⁠⠀ Bake for 1 hour, or until the potatoes are soft when pierced with a knife. Baste with the juices and add a little extra chicken stock if it looks a little dry.⁠⠀ ⁠⠀ Serves 2⁠⠀ ⁠⠀ Swipe left to see the various stages…⁠ (I missed a few stages so please check highlights🤪) ⁠

A post shared by 🐚Sophie Rushton-Smith (Dr 🐟) (@thecornerplot) on

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