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Potatoes Boulang鑢e


This potato dish just bubbles with goodness--your taste buds will thank you for it!

Prep Time: 25M

Cooking Time: 50M

Serves: Serves 4-6


  • 4 tbsp (1/2 stick) butter
  • 6 onions, sliced
  • 2lb (900g) floury baking potatoes, such as russet or Maris Piper, peeled and cut into slices 1/4in (5mm) thick
  • 3 garlic cloves, thinly sliced
  • 3 cups vegetable or chicken stock
  • sea salt and freshly ground black pepper
Potatoes Boulang鑢e photo

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  1. Preheat the oven to 400°F (200°C). Melt the butter in a Dutch oven or large deep frying pan, add the onions, and cook, stirring often, for 10 minutes or until soft. Add the potatoes, garlic, and stock, season with salt and pepper, stir well, then cover and simmer for 5-6 minutes or until the potatoes are starting to soften but still firm to the bite.
  2. Transfer the mixture to a shallow 2 quart (2.3 liter) baking dish and bake for 40-50 minutes or until the potatoes are tender and most of the stock has been absorbed. Serve with roast beef.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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