Gluten Free

Boulangerie potatoes

  • Preparation time: 15 minutes
  • Cooking time: 1 hour 10 minutes
  • Total time: 1 hour 25 minutes
  • Serves:6


    50g unsalted butter, plus extra for greasing
    350ml fresh chicken stock
    1 onion, finely sliced
    2 garlic cloves, finely sliced
    4 anchovy fillets, chopped
    1.2kg floury potatoes (such as maris piper), sliced as thinly as possible
    2 tbsp thyme leaves
    large pinch freshly grated nutmeg 


    1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 2-litre ovenproof baking dish. Heat the stock in a small saucepan, then simmer for 10 minutes, until reduced by about half.

    2. Meanwhile, melt 30g butter in a large pan and add the onion, garlic and anchovies. Sauté for 5 minutes until soft, then tip in the potatoes and cook for another 2-3 minutes. Stir in the thyme and nutmeg, tip into the baking dish, pour over the stock and dot with the remaining 20g butter. Bake for 1 hour, until tender and golden.

    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

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