Description
Delia Smith’s Boulangère Potatoes is a lighter, flavorful dish that features thinly sliced potatoes and onions baked in a rich broth, allowing the flavors to absorb into the layers. Delia’s take on this French classic ensures that the potatoes become tender, while the top crisps up beautifully. Unlike heavier potato dishes that use cream or cheese, this recipe focuses on simple, fresh ingredients like stock, garlic, and fresh herbs to create a light yet indulgent side dish. Perfect for pairing with roast meats or as a standalone vegetarian option, Delia Smith’s recipe balances elegance with simplicity.
Ingredients
- Potatoes (800g, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for a tender texture.
- Onions (2 medium, thinly sliced): Adds sweetness and depth of flavor.
- Chicken or vegetable stock (500ml): The base of the dish, adds richness and moisture to the potatoes.
- Olive oil (2 tablespoons): Used to lightly coat the potatoes for a crispy, golden top.
- Fresh thyme (1 tablespoon, chopped): Adds an earthy, aromatic flavor.
- Garlic cloves (2, minced): Adds depth and a savory kick.
- Salt and pepper (to taste): Essential for seasoning and enhancing the dish’s natural flavors.
Instructions
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F) and lightly grease an ovenproof baking dish with olive oil to prevent sticking.
Step 2: Slice the potatoes and onions
Using a mandoline or a sharp knife, thinly slice the potatoes and onions. Aim for even slices, about 3mm thick, to ensure they cook uniformly.
Step 3: Layer the potatoes and onions
In the prepared baking dish, start with a layer of sliced potatoes, followed by a layer of sliced onions. Sprinkle a little salt, pepper, garlic, and fresh thyme over each layer. Repeat the layers, finishing with a final layer of potatoes on top.
Step 4: Add the stock
In a saucepan, gently heat the stock until it’s warm. Pour the warm stock over the layered potatoes and onions, ensuring the liquid is evenly distributed. The stock should just come up to the top layer of the potatoes but not cover them completely.
Step 5: Bake the potatoes
Drizzle the top layer of potatoes with olive oil and place the dish in the preheated oven. Bake for 60-70 minutes, or until the potatoes are tender and the top is golden brown and crispy. If the top is browning too quickly, cover the dish with foil halfway through cooking.
Step 6: Serve
Once the boulangère potatoes are beautifully golden and cooked through, remove them from the oven and allow them to cool slightly before serving. Serve as a side dish with roast meats or as a vegetarian main.