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Recipe for :

Boulangere Potatoes

This recipe for Boulangere Potatoes has been reproduced courtesy of Karen Thorne who runs the Hopton House B&B in Shropshire and also runs the Bed and Breakfast Academy.

Hopton House B&B in ShropshireHopton House is a 4 star gold award B&B located in the very beautiful south Shropshire hills. Just 10 miles from Ludlow and close to the other market towns, Hopton House is located in some stunning countryside. As well as offering a luxurious B&B experience Karen also runs training courses for people who want to set up their own B&B. Shropshire is still relatively unknown which means you can walk for miles without seeing another soul. Hopton House has two very comfortable rooms - both ensuite - and serves food made from the finest of local ingredients. Guests go to rest, relax and recharge; whether this is done by walking, exploring the local villages, eating out at wonderful local eateries or throwing the ball for hours for Karen's dogs!

If you would like to know more these are Karen's web sites:

www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

"This recipe is part is the one recommended for serving with the Slow Cooked Shoulder of Welsh Lamb."

  • Slow Cooked Shoulder of Welsh Lamb recipe <click here>

Ingredients for Boulangere Potatoes

800g of potatoes (peeled or leave unpeeled – your choice)
1 large onion cut in half then thinly sliced
150ml milk
150ml hot water
Halen Mon Sea Salt
Black Pepper
25g butter

How to make Boulangere Potatoes

  • Butter a 20cm square gratin dish.
  • Slice the potatoes very thinly. Put a layer of potatoes in the dish. Season well (I add about 1/2 a teaspoon of sea salt per layer – if you’re using normal table salt – use half of this amount ) with salt and pepper. Add a sprinkling of onion. Continue this layering until all the potatoes and onion have been used.
  • Pour over the water and milk.
  • Season the top layer and dot with the butter.
  • Put some aluminimum foil over the top and put in the oven with meat for about 3 hours.
  • Once you have taken the meat out and are doing the gravy, turn the temperature of the oven up to 220°C / 200°C fan, take the foil off the potatoes and cook until nicely browned.

Serve with:

  • Slow Cooked Shoulder of Welsh Lamb recipe <click here>

Serves 4

Karen Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

Published with permission of Karen Thorne, Hopton House B&B

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