Boulangère Potatoes

Share & Comment

Boulangère Potatoes

Thank you for your rating!
Thank you for your rating!

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

Instructions

  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.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up