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
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 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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Virginia SA 5120
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