Wednesday, 8 February 2012

Potatoes boulangere

Ok I'm back. Boiler fixed. Norovirus gone. House tidy. Admin mostly done.

Things not done:

Car still dirty...
...and messy
Desk and general working area an absolute tip
No food in the house
Kitty's tea-stained pyjamas still in a bowl of water and not been through washing machine

BUT I do have here for you a really great idea for potatoes (even though anything with potatoes is just super). It's called potatoes boulangere and I'm sure there are all sorts of smartarses out there who know all about it already, but for those who don't, it's like a non-gloopy/heart attack potato dauphinoise. A real crowd-pleaser. (Is that a totally wankerish phrase or not? I can't decide.)

My husband's friend Jim did this for us the other day and he said he did it like this:

Slice up a lot of potatoes and onions. Arrange them flatly in a baking dish and pour over some good chicken stock until the potatoes are just covered. Add a lot of salt and pepper. Then put in the oven at 180C for 2.5 hours. On the rack above the potatoes put a joint of meat, if you are having one. As the meat cooks, the fat will drip down on to the potatoes.

It was GREAT. Now if you'll excuse me, I've got to go and enjoy life before the next ghastly thing happens.


  1. Potatoes boulangère are especially unctuous cooked below roasting belly pork.

  2. I make this, but instead of a roast, I put strips of streaky bacon across the top of the potatoes/onions. Heart attack in a pan, but oh so yummy on a winter night!

  3. That would be a meal in itself for me, I love it so much.

  4. I do this - but didn't know it had a fancy name.

    I sometimes shove in bacon and leeks and have it as a meal, yum

  5. totally wankerish but totally divine... i need this NOW!

  6. Haven't made this dish in ages......thanks for reminding me!

  7. wow, it's 10.45am and I'm now desperate for a huge meal of roast pork and potatoes boulangere, I will be trying it out tonight!

  8. OK, just to be pedantic for a moment, Potatoes boulangere are so named because traditionally the assembled dish was taken to the local baker to be cooked in the bread oven. It doesn't normally have a slab of meat cooking over it. Sounds a yummy variation though, but at the benefit of having the meat juices dripping into it to add flavour, there is the cost of having no juices left with which to make the gravy!

  9. Sounds like a good meal to sling in the oven whilst you're busy doing other things...or taking a well earned rest!

  10. I made this the other night under (as mentioned above) a nice piece of belly. I got home late and freezing with very little food in the house. Having surveyed what I had (I included lots of garlic and some thyme that had gone stalky), I chucked it together and it was delicious. I thought I'd invented it and was suitably smug..... Bugger.