Editor's note: Speaking of spuds, after the ricer I got a hankering for something different with the good old spud! What follows is a delicious recipe that gives you perfect "Winter potatoes" - a welcome change from the norm!
Your veggie stock isn't just for making soup.
There are excellent recipes using potatoes – try this one on for size, as they say.
Boulangere potatoes uses onions, fresh thyme, thinly sliced potatoes and veggie stock.
Boulangere potatoes
Serves 8
2 onions, sliced thinly
2 sprigs of fresh thyme
2 tbsp rapeseed oil
1½kg/3.3lbs of potatoes – Maris Piper
or Desirée, sliced thinly *see below
425ml/15fl oz/¾ pint of veggie stock
Pre-heat your oven 180fan/200c/Gas 6.
Fry the onions and thyme sprigs in the oil for 5 minutes.
Spread a layer of potatoes over the base of a 1.5litre oiled gratin dish. Sprinkle over a few onions and keep layering with the potatoes. Your top layer should be potato. Add your stock and bake until the potatoes are cooked and the top is golden and crisp. 50/60 minutes.
There is nothing to stop you prepping and part cooking this dish in advance – when time permits. Cook it for half the time. Remove from the oven, cool, cover with foil and fridge.
Supper the next day. Pre-heat your oven as above. Line a baking sheet with smoked back bacon – as much as you want to serve.
Place the potatoes and the bacon in the oven. Set your timer for 15 minutes, turn the bacon, repeat.
Enjoy!
Notes:
*If you wanted a couple of suggestions for a suitable US variety of potato, Yukon Gold or Russets (my favourite) would fit the bill.
Finally, a useless bit of information - do you know why they are called “Boulangere” potatoes?
I'm sure I'm stating the obvious. A “boulangerie” is a bakery “en francais”. There would be one bakery in a village. Villagers would take their potato dishes to the baker and they'd all be cooked in the one oven after the bread was baked for the day, making the best use of the ovens as they cooled down.
That's what I call organised!
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