Thinly sliced potatoes, onions and sage are baked together with vegetable stock and milk until the potatoes are tender and the top turns golden. Delia Smith Boulangere Potatoes Recipe is a good example of how a few inexpensive ingredients can make a proper side dish.
The important part is the slicing. Keep the potatoes around 3 mm thick so they cook evenly and absorb the stock as they bake. The final layer should overlap neatly because those exposed potato edges are what give the dish its attractive golden finish.
Ingredients
- 1.15 kg Desirée potatoes, peeled
- 2 medium onions
- 1 heaped tablespoon fresh sage, finely chopped
- 8 small fresh sage leaves
- 275 ml vegetable stock
- 150 ml milk
- 40 g butter
- A little olive oil
- Salt, to taste
- Freshly milled black pepper, to taste
You will also need a lightly buttered ovenproof dish, approximately 28 x 20 cm and 5 cm deep.
How to Make Delia Smith Boulangere Potatoes
Step 1
Preheat the oven to 180°C, 350°F or Gas Mark 4.
Peel the potatoes and slice them into rounds about 3 mm thick. Try to keep every slice roughly the same thickness; thicker pieces take longer to cook and can leave the finished dish uneven.
Peel the onions, halve them and slice them as thinly as possible.
Lightly butter your ovenproof dish.
Step 2
Cover the base of the dish with a single layer of potato slices. Add some of the sliced onion, then sprinkle over a little of the chopped sage. Season with salt and freshly milled black pepper.
Continue building the dish in layers, alternating potatoes, onions, sage and seasoning. Finish with a neat layer of overlapping potato slices.
Mix the vegetable stock and milk together, then carefully pour the mixture over the potatoes. Dot the surface with the remaining butter.
Step 3
Place the dish on the highest shelf of the preheated oven and bake for about 1 hour.
The potatoes should be completely tender when tested with a knife, while the top should have a golden, slightly crisp finish.
For the last 10 minutes, lightly coat the reserved sage leaves with a little olive oil and scatter them over the top. Return the dish to the oven until the sage is crisp and the potatoes are nicely browned.
Let the potatoes stand for a few minutes before serving. This gives the layers time to settle and makes them easier to portion.
What to Serve With Delia Smith Boulangere Potatoes
These potatoes are particularly good alongside roast meats because the soft potato layers absorb some of the meat juices and gravy. Roast beef, roast lamb, roast chicken and pork all work well.
For a Sunday roast, serve them with green vegetables such as peas, broccoli, green beans or cabbage and plenty of gravy. They can also accompany a simple grilled steak or sausages when you want something more substantial than ordinary boiled potatoes.
The combination of stock, milk, onions and sage gives Delia Smith Boulangere Potatoes Recipe enough flavour to stand on its own, but it is still mild enough to sit comfortably beside strongly flavoured meat and gravy.
Delia Smith Boulangere Potatoes Nutrition Information
Approximate nutrition will depend on the exact potatoes, butter, stock and serving size. For 6 servings, a reasonable estimate is:
| Nutrient | Approx. per serving |
|---|---|
| Calories | 230–260 kcal |
| Carbohydrates | 38–42 g |
| Protein | 5–6 g |
| Fat | 7–8 g |
| Saturated fat | 4–5 g |
| Fibre | 4–5 g |
| Sodium | Varies with stock |
FAQs
Can I prepare Boulangere potatoes ahead of time?
Yes. You can assemble the dish earlier in the day and keep it covered in the refrigerator until you are ready to bake it. Allow it a little extra time in the oven if it is going in cold.
Why are my potatoes still hard after an hour?
The most common reasons are potatoes sliced too thickly or unevenly, or insufficient liquid reaching the layers. Slice them around 3 mm thick and make sure the stock and milk are distributed throughout the dish.
Can I use a different type of potato?
Yes. A floury or all-purpose potato works well because it softens during baking and absorbs the cooking liquid. Desirée is specified in the version associated with this recipe.
Can I replace the sage?
You can. Rosemary or thyme will give the dish a different flavour, although sage gives it the character associated with this version.
Should I cover the dish while it cooks?
No. The dish is baked uncovered so the upper potato layer can brown while the stock and milk cook into the potatoes.
How do I know when the potatoes are done?
Push a thin knife into the centre. It should pass through the layers without resistance. The top should also be golden.