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Easy Easter feast: Boulangere potatoes 

Easy Easter feast: Boulangere potatoes 
Easy Easter feast: Boulangere potatoes 

Layers of sweet and regular potatoes, buttery onions and fragrant thyme. There is no need to peel the potatoes (the goodness is in the skin) unless they are particularly gnarled. A well-sharpened chef’s knife is all you need to cut them into thin slices or use a mandolin.

SERVES 6-8

70 g unsalted butter, plus extra for greasing

2 onions, halved and finely chopped

5 sprigs of thyme

1 kg potatoes (e.g. maris piper or king edward), scrubbed and sliced ​​as thinly as possible

500g sweet potatoes, scrubbed and sliced ​​as thinly as possible

200 ml chicken stock, heated

  • Preheat the oven to 200C/180C fan/gas 6 and grease a large ovenproof dish (approximately 1.75-2 liters in volume). Heat 30g butter in your largest sauté pan or saucepan over medium heat. Add the onions, the leaves of 2 sprigs of thyme and a good pinch of salt and sweat for 5 minutes until soft.
  • Add the potatoes, another pinch of salt and cook, stirring gently, for a further 4-5 minutes.
  • Arrange half of the potatoes and onions in the baking dish, season and sprinkle with 20 g butter. Put the remaining potatoes and onions on top (it’s worth taking a moment to let the top layer look nice). Pour over the hot stock, season and sprinkle with the remaining 20 g butter and sprinkle with the remaining sprigs of thyme.
  • Bake the potatoes for 50-60 minutes, until golden brown and bubbly. Let stand for a few minutes before serving.

TIP If you are cooking the potatoes in the same oven as the lamb, place them on a lower shelf for the last 30 minutes of the lamb. While the lamb rests, place them on the top shelf and turn the heat to 200C/180C fan/gas 6, cook for the last 30 minutes.


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