Boulangère Potatoes
This is an easy to make Boulangère-style potato dish. The fresh tomatoes and cinnamon flavours make this a tasty potato option, and it’s great re-heated if you happen to have any left over.
Credited to: Coeliac UK
Kcal: 227.2
Difficulty: More of a challenge
Serves 4
15 mins prep
60 mins cooking time
Ingredients
- 3 tbsp olive oil
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, slices
- 500g potatoes, peeled
- 250g tomatoes
- 2g thyme
- ¼ tsp ground cinnamon
- 225ml vegetable stock*
- salt and pepper
Notes: *Find suitable products on our online food and drink directory
Method
- Pre-heat the oven to 180°C, 350°F, gas mark 4.
- Heat 2 tablespoons of oil in a pan and fry the sliced onions slowly until golden brown. Add the garlic and cook for a further two minutes, then reserve until needed.
- Slice the potatoes and tomatoes to thickness of a £1 coin. Arrange a layer of potatoes, then onions, then tomatoes in the dish, followed by a sprinkling of thyme and cinnamon, then season. Continue layering in this way, alternating the potatoes, onions, and tomatoes, and finishing with a layer of potatoes and tomatoes that slightly overlap. Finally drizzle with the remaining olive oil.
- Pour the stock over the potatoes. Place the dish in the oven for 50-60 minutes, until the top is crisp and golden and the underneath is tender.
Nutritional information per serving
Kcal
227.2
Fat
11.5g
Carbs
27.2g
Protein
4g
Fibre
2.9g
Sugars
4.6g
