BOULANGÈRE POTATOES

Ingredients:

750g (approx.) main crop potatoes
2 onions
2 garlic cloves, crushed
A generous drizzle of Seabanks rapeseed oil
300ml light vegetable stock
Salt and pepper

Method:
  1. Preheat your oven to 180ºC/160ºC fan/gas mark 4. Grease the base and sides of a large ovenproof dish or for a more rustic look line a baking tray with greaseproof paper.
  2. Next do the prep – slice the potatoes as thinly as you can. If you have a mandoline you might want to use that. Slice the onions into fine rings and crush the garlic.
  3. Line the base of the dish/baking tray with some of the sliced potatoes, then on top add some onions and a little bit of crushed garlic. Repeat this, with light seasoning between each layer. Don’t use too much salt if you’re using a stock cube.
  4. Drizzle with the oil and pour over the stock.
  5. If you’re using a dish place it on a baking sheet in case it bubbles over and bake for 1½ hours, cover with foil after the first hour if it’s starting to go brown.

Scatter some fresh herbs on top to serve.

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