Monday, 3 June 2013

Pommes Boulangere

Pommes Boulangere
Serves 1

I made this side dish to accompany sea bass and veg. It was damn tasty and very savoury in taste – the crispy top and soft, moist layers beneath were gorgeous. It would go with any meat or fish. I think it’s supposed to have thinly sliced onion in between the layers but I would say it’s no worse for no including them.

Small baking potato, sliced as thinly as possible
1 small tip fresh rosemary, finely chopped
Chicken stock concentrate (in a tub)
1 tsp butter

I lightly greased a small dish and layered in the potato, sprinkling in the rosemary and seasoning in between the layers. Put 2-3 tsp chicken stock over the top (mine was jellified which is fine) and 1-2 tsp hot water from the kettle, Add little pieces of butter on top and bake at 220 for 40-50 mins until cooked underneath and crispy and brown on top. Heaven!

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