BOULANGERE SPUD LITE POTATOES
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
1. Pre-heat Oven
Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm x 20cm baking dish with butter.
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.
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.
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.
5. Cook Boulangere Potatoes
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.
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