Food with JP Passion: Boulangere Potatoes with Fennel and Onion
By JP Kennedy
I am always looking for different ways to ramp up side dishes for the Sunday roast and break away from the traditional roast or mashed version of potato, and while I’ve loved making of late my fondant potatoes this recipe for boulangere potatoes is a real crowd pleaser.
The recipe goes a long way - perfect if you are entertaining and it’s one of those dishes that requires just a little bit of prep and then you bung it into the oven and it takes care of itself.
Leftovers can also be warmed through the next day; that’s if you have any! Rich, and sumptuous this dish is the perfect accompaniment to the Sunday roast.
Ingredients: (Serves 4 – 6)
- 5 large potatoes peeled and thinly sliced
- 3 teaspoons of fennel seeds or 1 fennel bulb thinly sliced if you can source one (I couldn’t when I made this recipe)
- 1 small onion thinly sliced
- 60g melted butter
- 300ml of hot chicken or vegetable stock
- 3 tablespoons of fresh thyme leaves
- Salt and Pepper
Method:
1. Grease the bottom and side of an ovenproof dish with a little of the melted butter.
2. Preheat your oven to 210 degrees.
3. Layer the potatoes, fennell / fennel seeds (whichever you are using /can find) and onion in the dish. Sprinkle on some fresh thyme leaves and season well.
4. Continue layering in that order and then cover with the hot stock and remaining melted butter and bake in the oven for about 45 – 60 minutes until burnished, golden and cooked through.
5. Serve with your choice of Sunday roast and enjoy.
As I said in my intro it’s nice every now and then to change things up.
This recipe is somewhat similar to a gratin just without the cream and to be honest I am not a fan of rich creamy dishes so this one for me strikes the right balance.
I served this last week with Maple Roasted Bacon, caramelised carrots, buttered cabbage – which was simply delicious.
So why not give this delicious recipe a try for your next Sunday roast? You will love it!
