This delicious Mary Berry Boulangère Potatoes is made with onions, thyme, olive oil, floury potatoes, and vegetable stock. This savory Boulangère Potatoes recipe creates a side dish that takes about 70 minutes to prepare and can serve up to 6 people.
Mary Berry Boulangère Potatoes Ingredients
- 2 onions, thinly sliced
- A few sprigs of fresh thyme
- 2 tablespoons of olive oil
- 1.5 kg of floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly
- 425 ml of vegetable stock
- Salt and pepper to taste
How To Make Mary Berry Boulangère Potatoes
- Prepare the Oven and Onions: Preheat the oven to 200°C (180°C fan) or gas mark 6. Meanwhile, heat the olive oil in a large pan over medium-low heat. Add the sliced onions and leaves from a few sprigs of thyme. Cook, stirring frequently, for about 15 minutes until the onions are soft and lightly browned. Season with salt and pepper to taste.
- Slice the Potatoes: While the onions are cooking, use a mandoline or a sharp knife to slice the potatoes thinly, about 2 mm thick. Rinse the sliced potatoes under cold water to remove excess starch; this prevents them from sticking together.
- Layer the Ingredients: Grease a 1.5-liter gratin dish. Begin with a layer of sliced potatoes at the bottom, then add a layer of the cooked onion mixture. Repeat the layers, alternating between potatoes and onions, ending with a layer of potatoes on top.
- Add the Stock: Pour the vegetable stock evenly over the potato and onion layers. The stock not only adds flavor but also ensures the potatoes cook evenly.
- Bake the Dish: Place the gratin dish in the preheated oven. Bake for 50 to 60 minutes, or until the potatoes are tender and the top is golden and crispy. To test for doneness, insert a knife into the center of the dish; it should slide in easily if the potatoes are cooked through.
Discover Top 4
Seller Cookbooks
Recipe Tips
- Choose the Right Potatoes: Select floury potatoes like Maris Piper or Desirée for the best texture; they absorb flavors and crisp up perfectly.
- Layering Technique: Ensure even layering of potatoes and onions to distribute flavors uniformly throughout the dish for a more consistent taste.
- Checking Doneness: Insert a fork into the middle layers, not just the top, to ensure every layer of potato is perfectly tender.
- Enhance the Flavor: Add a sprinkle of nutmeg or a clove of minced garlic to the onion mixture for an aromatic twist.
What To Serve With Boulangère Potatoes
Serve your hearty Boulangère Potatoes with roasted lamb, steamed green beans, honey-glazed carrots, crispy parsnips, and sautéed spinach.
You can also pair them with garlic-roasted asparagus, caramelized brussels sprouts, or mint peas for a refreshing touch.
How To Store Leftovers Boulangère Potatoes
To Refrigerate: Cool the Boulangère Potatoes to room temperature before covering them tightly with cling film or an airtight container. They will keep for up to 3 days.
To Freeze: Boulangère Potatoes do not freeze well due to the texture of potatoes becoming grainy and watery upon reheating.
How To Reheat Leftovers Boulangère Potatoes
In The Oven: Place the leftover Boulangère Potatoes in a baking dish, cover with aluminum foil, and reheat at 180°C for about 20 minutes, or until heated through; uncover in the last 5 minutes.
In The Microwave: Reheat Boulangère Potatoes in a microwave-safe dish, covered, on high for 2-3 minutes or until hot throughout; stir halfway through to ensure even heating.
In The Air Fryer: Reheat Boulangère Potatoes in the air fryer at 180°C for about 10 minutes, or until crispy and hot; this method helps restore the original texture.
Frequently Asked Questions
Can I Prepare Boulangère Potatoes Ahead of Time?
Yes, you can assemble the Boulangère Potatoes ahead of time. Prepare and layer the dish, cover it, and refrigerate for up to 12 hours before baking. This can help you manage your cooking time more effectively.
Is It Necessary to Rinse the Potatoes After Slicing?
Yes, rinsing the sliced potatoes in cold water helps to remove excess starch, which prevents the slices from sticking together. This step is crucial for achieving the ideal texture in the finished dish.
Mary Berry Boulangère Potatoes Nutrition Facts
Serving Size: 1 cup
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Boulangère Potatoes
Description
This delicious Mary Berry Boulangère Potatoes is made with onions, thyme, olive oil, floury potatoes, and vegetable stock. This savory Boulangère Potatoes recipe creates a side dish that takes about 70 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Oven and Onions: Preheat the oven to 200°C (180°C fan) or gas mark 6. Meanwhile, heat the olive oil in a large pan over medium-low heat. Add the sliced onions and leaves from a few sprigs of thyme. Cook, stirring frequently, for about 15 minutes until the onions are soft and lightly browned. Season with salt and pepper to taste.
- Slice the Potatoes: While the onions are cooking, use a mandoline or a sharp knife to slice the potatoes thinly, about 2 mm thick. Rinse the sliced potatoes under cold water to remove excess starch; this prevents them from sticking together.
- Layer the Ingredients: Grease a 1.5-liter gratin dish. Begin with a layer of sliced potatoes at the bottom, then add a layer of the cooked onion mixture. Repeat the layers, alternating between potatoes and onions, ending with a layer of potatoes on top.
- Add the Stock: Pour the vegetable stock evenly over the potato and onion layers. The stock not only adds flavor but also ensures the potatoes cook evenly.
- Bake the Dish: Place the gratin dish in the preheated oven. Bake for 50 to 60 minutes, or until the potatoes are tender and the top is golden and crispy. To test for doneness, insert a knife into the center of the dish; it should slide in easily if the potatoes are cooked through.