POTATOES BOULANGERE WITH ROSEMARY

By Kiep

Potatoes boulangère are crisp and golden on the top, soft and creamy within. They are absolutely perfect for entertaining as they sit happily in the oven without needing any attention.

Ingredients

• 2 1/2 lb (1.1kg) potatoes (Desiree or Romano)
• 1 x l5gpack rosemary
• 2 medium onions (approx 12 oz/350g)
• 1 x 284ml tub chicken stock
• 5 floz (l5Oml) milk
• 1 1/2 oz(40g)butter
• sea salt and freshly milled black pepper
• You will need an ovenproof dish, 11in x 8in x 2in (28cm x 20cm x 5cm), greased.

Preparation

Step 1

Preheat the oven to gas mark 4, 350° 180°C.
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 rosemary leaves and chop them finely. Now peel the potatoes and the onions. Cut the onions in half and then the halves into the thinnest slices possible. The potatoes should be sliced, but not too thinly (see the photograph). All you do is arrange a layer of potato over the base of the dish, followed by a layer of onion and a scattering of rosemary and season with salt and pepper. Then continue layering, finishing with a layer of potatoes, slightly overlapping one another.
Now mix the stock and milk together and pour that all over the potatoes. Season the top layer, then scatter the unchopped rosemary leaves all over the top. Now put little flecks of butter all over the surface of the potatoes and place them on the highest shelf of the oven for 60 minutes, or until the top layer of potatoes is crisp and golden and the underneath is tender.