Getting ahead with Boulangere Potatoes

Hello Christine,

Raw boulangères potatoes are not suitable for home freezing but you can freeze cooked boulangeres potatoes. Once cooled, wrap well or transfer them to a lidded container. Freeze for up to 3 months. Reheat in a suitable dish from frozen. Probably for about 45 minutes, covered in foil to start then I’d check them at 35 minutes and if they are piping hot remove the foil, add some dots of butter and give it 10 minutes.

They will not be as good as freshly made so I wouldn’t recommend for a special occasion.

Kind regards

Lindsey

Hello Christine,

Sorry my mistake. More haste less speed!

The potatoes are likely to go black. What I would do is prepare everything ahead. I.e., peel and slice the onion. Bruise and chop the rosemary, mix the stock with the milk and seasoning, and peel the potatoes but leave them whole covered in water in a lidded container in the fridge, along with the seasoned milk/stock mixture. Butter the oven dish (and cover with a clean tea towel).

Then on the day, slice the potatoes, assemble, dot with butter and cook. It will be cold so I would allow an extra 30 – 40 minutes cooking time. Just start checking it after it has had an hour in the oven. If it’s ready before you need to serve, it holds really well in a low oven with a piece of foil across the top.

Kind regards

Lindsey