King Edward pommes boulangère recipe
Ingredients
- 1 tbsp olive oil
- 2 onions, sliced
- 2 sprigs rosemary, leaves chopped
- grated nutmeg
- 750g (1½lb) King Edward potatoes, very thinly sliced
- 25g butter
- 300ml (½pt) chicken stock
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Shop ingredientsEach serving contains
- Energy
- 675kJ 160.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.2gProtein 3.3gFibre 3.1g
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Method
- Preheat the oven to gas 4, 180ºC, fan 160ºC. Heat the olive oil in a pan. Add the onions and a pinch of salt, and gently cook, stirring occasionally, for 8-10 minutes until softened. Stir in the rosemary and nutmeg.
- Put a layer of potatoes in the base of an ovenproof dish, then a layer of the onion mix, dot with butter and season.
- Keep layering up, finishing with a layer of potatoes dotted generously with butter.
- Pour in the stock and bake for 1 hour until golden and bubbling.
