Boulangere Spud Lite Potatoes

Potato Boulangere

Serves: 6

INGREDIENTS

  • 1kg Spud Lite Potatoes
  • 20g unsalted butter
  • 1 large brown onion, peeled, halved and thinly sliced
  • 1 clove garlic, crushed
  • 1 tsp brown sugar
  • 2 tsp balsamic vinegar
  • 2 tsp rosemary, finely chopped
  • 1/2 tsp sweet smoked paprika
  • 1/2 cups (125ml) hot chicken or vegetable stock
  • 1 tbsp rosemary leaves (extra), to sprinkle
  • 1/3 cup (25g) grated parmesan
  • salt flakes and freshly ground black pepper

METHOD

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Step 1 - Pre-heat Oven

Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm x 20cm baking dish with butter.

Step 2 - Begin Caramelising

Melt 20g butter in a small saucepan over a low heat. Add onion and garlic stirring to combine. Cover and cook for 5 minutes before increasing heat to medium. Add sugar and vinegar, cooking for a further 5 minutes or until golden and caramelised. Season with salt and pepper.

Step 3 - Create Layers

Spread a layer of potatoes over the base of the prepared baking dish followed by a thin layer of caramelised onion, a sprinkle of rosemary, a pinch of smoked paprika, salt and pepper. Repeat the process until all the potato and onion has been used, finishing with a layer of potato.

Step 4 - Finish Dressing

Carefully pour the stock over the layered potatoes and scatter the rosemary leaves and parmesan over the top. Cover the baking dish with foil.

Step 5 - Cook Boulangere Potato

Place baking dish in preheated oven and cook for 1 hour. Remove foil and cook for a further 40 minutes or until potatoes are tender and the top is golden.

Zerella Recipes for Carrots, Potatoes and Onions
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  • Summer Potato Salad
  • Tray Baked Salmon with Spud Lite Potatoes
  • Spud Lite Terrine
  • Spud Lite Potato and Halloumi Fritters
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