Easter feast Boulangere potatoes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter feast Boulangere potatoes recipe By Eleanor Maidment - April 3, 2022 Layers of sweet and regular potatoes, buttery onions and fragrant thyme. There’s no need to peel the potatoes (the goodness is in the skin) unless they are particularly gnarly. A well-sharpened chef’s knife is all you need to slice them thinly, or use a mandoline. Louise Hagger SERVES 6-8 70g unsalted butter, plus extra for greasing 2 onions, halved and finely sliced 5 thyme sprigs 1kg potatoes (eg maris piper or king edward), scrubbed clean and sliced as thinly as possible 500g sweet potatoes, scrubbed clean and sliced as thinly as possible 200ml chicken stock, heated Preheat the oven to 200C/180C fan/gas 6 and grease a large ovenproof dish (about 1.75-2 litres in volume). Heat 30g butter in your largest sauté pan or saucepan over a medium heat. Add the onions, the leaves from 2 thyme sprigs and a good pinch of salt, then sweat for 5 minutes until softened. Add the potatoes, another pinch of salt and cook, stirring gently, for another 4-5 minutes. Arrange half the potatoes and onions in the baking dish, season and dot with 20g butter. Arrange the remaining potatoes and onions on top (it’s worth taking a bit of time to make the very top layer look pretty). Pour over the hot stock, then season and dot with the remaining 20g butter and scatter with the remaining thyme sprigs. Bake the potatoes for 50-60 minutes, until golden and bubbling. Stand for a few minutes before serving. TIP If cooking the potatoes in the same oven as the lamb, place them on a lower shelf for the last 30 minutes of the lamb cooking. While the lamb rests, place them on the upper shelf and turn the heat up to 200C/180C fan/ gas 6, cooking for a final 30 minutes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved