Recipe
for :
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 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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