The Nigel Slater Boulangère Potatoes is a simple yet elegant dish that highlights the natural flavors of potatoes and onions. Cooked in a light stock and baked to perfection, this dish is a lighter alternative to creamy potato gratins. Perfect as a side dish for roasts or as a standalone vegetarian meal, this recipe embodies Nigel Slater’s signature style of simplicity and flavor.
What are Nigel Slater Boulangère Potatoes?
Boulangère potatoes are a classic French dish where thinly sliced potatoes and onions are layered in a dish, seasoned, and baked in stock until tender and golden. Unlike gratins, this dish uses stock instead of cream, resulting in a lighter yet deeply flavorful side.
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Why You Should Try This Recipe
- Simple ingredients: Made with pantry staples like potatoes, onions, and stock.
- Lighter alternative: Uses stock instead of cream for a healthier option.
- Elegant side dish: Pairs well with roasts, poultry, or fish.
- Easy to prepare: Straightforward layering and baking method.
- Customizable: Add herbs or spices to suit your taste.
Ingredients Needed to Make Nigel Slater Boulangère Potatoes
- Potatoes (1kg): Waxy or all-purpose potatoes like Yukon Gold or Maris Piper.
- Onions (2 medium): Thinly sliced.
- Garlic (2 cloves, minced): Adds subtle flavor.
- Vegetable or chicken stock (500ml): Provides the cooking liquid.
- Butter (50g): For greasing and flavor.
- Fresh thyme (1 teaspoon): For aromatic seasoning.
- Salt and black pepper: To taste.
Equipment Needed
- Mandoline or sharp knife: For thinly slicing potatoes and onions.
- Ovenproof baking dish: To assemble and bake the dish.
- Saucepan (optional): To warm the stock.
- Foil: To cover the dish while baking.
Instructions to Make Nigel Slater Boulangère Potatoes
Step 1: Prepare the ingredients
- Preheat your oven to 180°C (160°C fan, 350°F).
- Peel the potatoes and onions, then slice them thinly (around 2–3mm thick) using a mandoline or sharp knife.
Step 2: Grease the dish
- Grease an ovenproof baking dish with a generous amount of butter, ensuring the base and sides are well coated.
Step 3: Layer the potatoes and onions
- Arrange a layer of sliced potatoes on the bottom of the dish, slightly overlapping each slice.
- Add a layer of onions on top, then sprinkle with minced garlic, fresh thyme, salt, and pepper.
- Repeat the layers until all the potatoes and onions are used, finishing with a layer of potatoes on top.
Step 4: Add the stock
- Warm the vegetable or chicken stock in a saucepan (optional). Pour the stock over the layered potatoes and onions until it reaches just below the top layer.
Step 5: Bake the dish
- Cover the dish with foil and bake in the preheated oven for 40 minutes.
- Remove the foil, dot the top layer with butter, and return to the oven for another 30–40 minutes, or until the potatoes are tender and the top is golden and crispy.
Step 6: Serve
- Allow the dish to rest for 5 minutes before serving. Pair with roasted meats, fish, or a crisp green salad for a balanced meal.
What Goes Well With Nigel Slater Boulangère Potatoes
- Roast lamb or beef: A classic pairing for a hearty meal.
- Grilled chicken: Complements the light, savory flavors.
- Steamed green beans: Adds a fresh, crunchy side.
- Baked salmon: A light protein to balance the dish.
- Crisp side salad: Offers a refreshing contrast.
Expert Tips for Making the Best Nigel Slater Boulangère Potatoes
- Choose the right potatoes: Waxy or all-purpose varieties hold their shape better during baking.
- Slice evenly: Thin, uniform slices ensure even cooking.
- Don’t skimp on seasoning: Season each layer of potatoes and onions for maximum flavor.
- Warm the stock: Adding warm stock helps the dish cook more evenly.
- Crispy topping: Dot the top with butter for a beautifully golden crust.
Easy Variations of Nigel Slater Boulangère Potatoes
- Cheesy topping: Sprinkle-grated Parmesan or Gruyère on the top layer.
- Herb variation: Add rosemary, parsley, or bay leaves for extra aroma.
- Vegan version: Use olive oil or vegan butter and vegetable stock.
- Spicy twist: Add a pinch of chili flakes or smoked paprika to the layers.
- Mixed root vegetables: Combine potatoes with parsnips or sweet potatoes for a twist.
Best Practices to Store Nigel Slater Boulangère Potatoes
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Reheat gently: Warm in the oven at 180°C (350°F) to maintain the texture.
- Freeze for later: Cool completely, then freeze in portions for up to 2 months. Thaw and reheat in the oven.
Nutrition Value (per serving)
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
FAQs
Can I make boulangère potatoes ahead of time?
Yes, you can prepare boulangère potatoes in advance. Assemble the dish and store it in the refrigerator for up to 24 hours. Bake when ready to serve.
What is the best type of potato for boulangère potatoes?
Waxy or all-purpose potatoes like Yukon Gold or Maris Piper are ideal, as they hold their shape well during baking and create a creamy texture.
How do I prevent boulangère potatoes from drying out?
Ensure the stock reaches just below the top layer of potatoes and cover the dish with foil for the initial baking time to retain moisture.
Can I add cheese to boulangère potatoes?
Yes, adding cheese like Gruyère or Parmesan to the top layer can create a rich, golden crust while enhancing the flavor of the dish.
Final Words
The Nigel Slater Boulangère Potatoes is a simple yet sophisticated dish that’s perfect for any occasion. Its tender, flavorful layers of potatoes and onions make it a versatile side or satisfying vegetarian meal. Ready to try this French-inspired classic? Follow this recipe and enjoy every golden, crispy bite!
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Nigel Slater Boulangère Potatoes Recipe
- Prep Time: 20
- Cook Time: 80
- Total Time: 1 hour 40 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Boulangère potatoes are a classic French dish where thinly sliced potatoes and onions are layered in a dish, seasoned, and baked in stock until tender and golden. Unlike gratins, this dish uses stock instead of cream, resulting in a lighter yet deeply flavorful side.
Ingredients
- Potatoes (1kg): Waxy or all-purpose potatoes like Yukon Gold or Maris Piper.
- Onions (2 medium): Thinly sliced.
- Garlic (2 cloves, minced): Adds subtle flavor.
- Vegetable or chicken stock (500ml): Provides the cooking liquid.
- Butter (50g): For greasing and flavor.
- Fresh thyme (1 teaspoon): For aromatic seasoning.
- Salt and black pepper: To taste.
Instructions
Step 1: Prepare the ingredients
-
- Preheat your oven to 180°C (160°C fan, 350°F).
-
- Peel the potatoes and onions, then slice them thinly (around 2–3mm thick) using a mandoline or sharp knife.
Step 2: Grease the dish
-
- Grease an ovenproof baking dish with a generous amount of butter, ensuring the base and sides are well coated.
Step 3: Layer the potatoes and onions
-
- Arrange a layer of sliced potatoes on the bottom of the dish, slightly overlapping each slice.
-
- Add a layer of onions on top, then sprinkle with minced garlic, fresh thyme, salt, and pepper.
-
- Repeat the layers until all the potatoes and onions are used, finishing with a layer of potatoes on top.
Step 4: Add the stock
-
- Warm the vegetable or chicken stock in a saucepan (optional). Pour the stock over the layered potatoes and onions until it reaches just below the top layer.
Step 5: Bake the dish
-
- Cover the dish with foil and bake in the preheated oven for 40 minutes.
-
- Remove the foil, dot the top layer with butter, and return to the oven for another 30–40 minutes, or until the potatoes are tender and the top is golden and crispy.
Step 6: Serve
-
- Allow the dish to rest for 5 minutes before serving. Pair with roasted meats, fish, or a crisp green salad for a balanced meal.
