Boulangère Potatoes
Easy
Garlic-infused potatoes, cooked in stock with a sprinkling of cheese – simply delicious. Courtesy of Coeliac Society of Ireland
PREP IN
15 MIN
COOK IN
75 MIN
SERVE
4
Boulangère Potatoes
Easy
PREP IN
15 MIN
COOK IN
75 MIN
SERVE
4
Introduction
Garlic-infused potatoes, cooked in stock with a sprinkling of cheese – simply delicious. Courtesy of Coeliac Society of Ireland
Ingredients
- 1 garlic clove
- 5 potatoes, peeled
- 3 tbsp Parmesan, grated
- 570ml vegetable stock
- Pinch Grated Nutmeg
- Salt & Pepper
Method
- 1. Preheat oven to 200°C/400°F/gas mark 6. Halve the garlic clove and rub all over the base and sides of a large shallow casserole dish.
- 2. Slice the potatoes very thinly and arrange a third of them in the dish. Sprinkle with a little of the parmesan cheese and season with salt and pepper.
- 3. Pour over some of the stock to prevent the potatoes from discolouring.
- 4. Continue layering the potatoes and cheese as before, then pour over the rest of the stock.
- 5. Sprinkle with the grated nutmeg.
- 6. Bake in a preheated oven for about 1 1/4 hours or until the potatoes are tender and top is well browned.
