Boulangere Potatoes

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Step 1

Serves 4-6

Step 2

You will need an ovenproof dish or tin lined with foil and lightly oiled or brushed with lining paste. Mine measures 23cm x 15cm x 6cm deep.

Step 3

Preparation

Step 4

I slice my potatoes in a food processor with the slicing attachment. Line the oven proof dish or tin with a piece of foil brushed with lining paste or a little oil.

Step 5

Simply layer potatoes, onion, seasoning and herbs, finishing with a layer of potatoes. Sprinkle over the flour or cornflour then pour over the stock and milk. Dot the butter in blobs over the top.

Step 6

Cover the potatoes in a layer of buttered or greased baking paper and Bake in the oven 180 degrees for 50 minutes to an hour. Check to make sure the potatoes are tender and if they still feel hard when you insert a knife – pop them back into the oven for a further 30 minutes.

Step 7

If you want to serve straight away – remove the paper from the potatoes once cooked, scatter over the parmesan cheese and bake for a further 25 minutes until brown and crispy on the top.

Step 8

Take from the oven once the potatoes are tender, leave the paper on and allow the dish to cool completely. When completely cold peel away the piece of baking paper and lift the potatoes onto a board using the foil edges as an aid. Grate over the parmesan cheese then cut the cold potato into squares. Use a fish slice to transfer to a baking sheet and reheat for 15-20 minutes (at 200 degrees) and the potatoes will be browned, bubbling and tasting absolutely delicious.