Pommes Boulangeres (serves 4)

Pommes Boulangeres (serves 4)

Goes particularly well with lamb.. Back in the good old days, people would line up outside their local bakery in France with dishes that needed cooking and the obliging baker would pop them in his oven and that is where the name of the dish came from.

Olive oil for greasing ovenproof dish and for brushing top layer of potatoes

3 large baking potatoes – peeled and sliced on a mandolin

2 onions – sliced into rings

1 cup veg. broth

Grease ovenproof dish.

Place a layer of onion on the bottom of the dish and season with salt and pepper.

Next place a layer of potatoes on top of the onion and season.

Continue layering and seasoning finishing up with a layer of potatoes.

Brush with olive oil.

Pour over the broth.

Cook for some 30 minutes or until potatoes are soft when pricked with a fork – but not too soft else bottom layer will be soggy.

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3 thoughts on “Pommes Boulangeres (serves 4)

  1. Hi Joann,
    It’s Dave from the Wine Tasting dinner last Thursday. It was great meeting you and Jim and I hope to see you both again. Tell Jeannie(sp) hello as well ! Dave

  2. Jo. We tried this last night with the lamb recipe. It was great. We used Heston Bluemental’s ‘finishing jus for beef’ from Waitrose for the stock – perfect. Good idea to mince the garlic and rosemary with oil – it made the rosemary softer too. Thank you! Paula

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