Potatoes Boulangeres with Rosemary

50 minutes - 1 hour

Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from Delia's Vegetarian Collection.

These potatoes are so named because in France they were given to the local baker to place in a bread oven to cook slowly.

The nice thing is that you can pop them in your oven and just forget about them until you are ready to serve, and, unlike other potato dishes, they don't mind being kept warm.

The Delia Online Cookery School: Watch how to chop onions in our video, press the recipe image to play.

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Reheating potatoes

Asked by: Susie

hi there, can I make and cook the boulangere potatoes a day ahead and reheat on the day (to cut down oven time ?)

Answered by Lindsey: Hello, I think they will be so much better cooked on the day. I’d reheat leftovers for a simple supper but not for anything special. Kind regards Lindsey

Getting ahead with Boulangere Potatoes

Asked by: Pollyfloo

Hello Lindsey Can Potatoes Boulangeres be made ahead of cooking and if so, how far in advance? Thanks. Christine

Answered by Lindsey: Hello Christine, Raw boulangères potatoes are not suitable for home freezing but you can freeze cooked boulangeres potatoes. Once cooled, wrap well or transfer them to a lidded container. Freeze for up to 3 months. Reheat in a suitable dish from frozen. Probably for about 45 minutes, covered in foil to start then I’d check them at 35 minutes and if they are piping hot remove the foil, add some dots of butter and give it 10 minutes. They will not be as good as freshly made so I wouldn’t recommend for a special occasion. Kind regards Lindsey

Method

Begin by preparing the rosemary, which should be stripped from the stalks then bruised in a pestle and mortar.

After that, take two-thirds of the leaves and chop them finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes should be sliced, but not too thinly. All you do is arrange a layer of potatoes, then onions, in the dish, followed by a scattering of rosemary, then season. Continue layering in this way, alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap.

Now mix the stock and milk together and pour it over the potatoes. Season the top layer, then scatter over the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven for 50-60 minutes, until the top is crisp and golden and the underneath is creamy and tender.