image provided courtesy of tescorealfood.com
Boulangeres is one of those potato dishes that goes pretty well with everything, and is useful alongside hearty dishes as well and lighter ones, they go phenomenally well with meat and fish dishes and much like every potato dish they can serve well as a "vehicle" for a variety of flavours. This dish uses a rosemary herb focus, but it doesn't have to be that way it can easily be amended to suit your preference.
You will need (serves roughly 6):
1.2 kg desiree, king edward or romano potatoes, peeled and sliced thinly on a mandolin (/or carefully with a chefs knife)
2 medium onions (peeled & sliced thinly into same porportions as the potatoes)
large handful fresh rosemary
2 cloves garlic, sliced thinly
300 ml vegetable stock
The doing bit:
Take the rosemary and rub in a pestle and mortar until it softens a little. If you dont have one you can do the same with a rolling pin on a hard surface. Take two thirds of the rosemary and chop finely. Take the sliced onions and the potatoes and garlic, and create a layer in a baking dish followed by a scattering of rosemary and season with a little salt and pepper. Continue layering, until your top layer has a layer of potatoes and onions that slightly overlap.
Mix the milk and stock together and pour over the potatoes into the dish. Season the top layer, then scatter the remaining rosemary over the top for decoration.On the top add the butter in small pieces until the dish is evenly covered and place in oven on the highest shelf into a preheated oven to 180C, until the top is crisp and the underneath is soft, tender and creamy.
Remove from the oven and devour.