Potatoes Boulangeres with Rosemary
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.
|2 lb 8 oz (1.15 kg) Desirée or Romano potatoes, peeled|
|½ oz (10 g) fresh rosemary|
|2 medium onions, peeled|
|10 fl oz (275 ml) vegetable stock|
|5 fl oz (150 ml) milk|
|1½ oz (40 g) butter|
|sea salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need an ovenproof dish measuring 11 x 8 x 2 inches (28 x 20 x 5 cm), lightly buttered.|
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection. It has also appeared in Sainsbury's Magazine (Apr 1994)
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.
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