Boulangere Potatoes
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Boulangere Potatoes
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Boulangere Potatoes combines sliced potatoes baked with onions, herbs, and gruyère cheese. A lighter alternative to creamy gratins.
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Ingredients
- 1 kg potatoes such as Maris Piper, Yukon Gold or Idaho
- 2 onions
- 180 g gruyere cheese grated
- 10 fresh sage leaves finely chopped (or 1 teaspoon dried sage)
- freshly ground black pepper
- 300 ml vegetable stock
Instructions
- Preheat the oven to 180°C/355°F
- Peel, then thinly and evenly slice the potatoes and onions. I use a mandoline to make it quick and easy.
- Set aside 1 handful of the gruyere for the final topping of the boulangere.
- Place a thin layer of potatoes into an ovenproof baking dish, then add a layer of onions and gruyere. Sprinkle in a little of the sage and black pepper.
- Repeat the layers of potatoes, onions, cheese, sage, pepper.
- Keep the reserved handful of cheese for after baking.
- Pour the stock into the baking dish.
- Place the dish into the oven and bake for 1 hour.
- Add the reserved gruyere to the top of the boulangere potatoes, then return the dish to the oven, and bake for a further 20 minutes.
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
33mg
(11%)
Sodium
424mg
(18%)
Potassium
780mg
(22%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
394IU
(8%)
Vitamin C
36mg
(40%)
Calcium
332mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 424mg | 18% |
| Potassium | 780mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 36mg | 40% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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