Delia Smith Boulanger Potatoes Recipe
This Delia Smith Boulanger Potatoes Recipe blends potatoes, onions, olive oil, and warm stock into a golden, melt-in-the-mouth baked comfort food.
Equipment
- Sharp knife or mandoline slicer
- Large baking dish
- Saucepan (for stock)
- Mixing bowl
- Wooden spoon
- Foil (optional for covering)
- Oven
Ingredients
Main Ingredients
- 1 kg potatoes Maris Piper or Yukon Gold preferred
- 2 large onions thinly sliced
- 500 ml vegetable or chicken stock hot
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
Optional Add-ins
- Fresh thyme sprigs
- Bay leaf
- Garlic clove lightly crushed
- Parsley for garnish
Instructions
Step 1: Prepare the Potatoes
- Peel the potatoes and slice them very thinly. The thinner and more even they are, the better they will cook.
- Place them in cold water while you prepare the rest of the ingredients. This removes excess starch and helps them cook evenly.
Step 2: Soften the Onions
- Heat olive oil and a little butter in a pan. Add the sliced onions and cook gently until soft and slightly translucent.
- You are not trying to brown them—just soften them so they melt into the dish later.
Step 3: Layer the Dish
- In a baking dish, start layering:
- A layer of potatoes
- A layer of onions
- Salt, pepper, and herbs
- Repeat until everything is used up, finishing with a layer of potatoes on top.
- This layering is what builds the structure of the Delia Smith Boulanger Potatoes Recipe.
Step 4: Add Stock
- Carefully pour hot stock over the layered potatoes until it just reaches the top layer.
- The stock should not drown the potatoes completely—it should sit just below the top.
Step 5: Bake Slowly
- Cover with foil and bake in a preheated oven at 180°C (350°F) for about 60 minutes.
- Then remove the foil and bake for another 15–20 minutes until the top is golden and slightly crisp.
Step 6: Rest Before Serving
- Let the dish rest for about 10 minutes before serving. This helps the layers settle and makes it easier to serve clean portions.
Notes
- Slice potatoes evenly for consistent cooking
- Don’t skip salting between layers
- Use hot stock for better absorption
- Let onions soften properly before layering
- Rest the dish before serving for best texture