HAVE A GO RECIPE
Boulangère potatoes
Pommes boulangère originated in France centuries ago when people in rural areas did not own ovens and would bring their dish to be cooked at the local bakery.
Ingredients
3 cloves of garlic
6 large potatoes/enough to fill wide shallow dish(a roasting tin can also be used)
1 onion
1 stock cube (beef, chicken or vegetarian)
Butter (optional)
Preheat the oven to 180c
Peel and finely slice potatoes into rounds.
Finely chop onion.
Arrange in layers of potato and sprinkle with onion, garlic, salt and pepper. Finish with a few dots of butter on the potatoes.
Pour over the stock ensuring potatoes are covered.
Place in oven and cook for 50 mins. (Cooking time will also depend on thickness of potato slices).
Serve with Cumberland sausages or roast chicken or stuffed peppers.
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