Potatoes boulangère with sage and chestnuts
Potatoes boulangère with sage and chestnutsSubscribe to Sainsbury's magazine
Serve up supper club hosts Jackson and Levine's delicious potato dish with your roast dinner – a great alternative to roasties
- 1 tbsp unsalted butter, plus a little extra melted
- 60g unsalted butter
- 1 tbsp olive oil
- 3 large onions, thinly sliced
- 1.5kg Vivaldi (or King Edward) potatoes, peeled and sliced 3mm thick
- a few thyme sprigs
- 8-10 sprigs of fresh sage leaves, roughly chopped
- 1 x 150g pack vacpacked roasted and peeled chestnuts, sliced
- 250ml hot fresh chicken stock
- 50g Gruyère cheese, grated
Complete up to a day ahead; cool, cover with clingfilm and chill. Reheat for 30 mins at 200°C, fan 180°C, gas 6, covered in foil.
Heat the oven to 160°C, 140°C fan, gas 3. Use 1 tablespoon of butter to grease the base and sides of an ovenproof dish, about 35cm x 24cm x 6cm.
Heat 40g of the butter with the olive oil in a large frying pan on a low heat. Add the onions and cook until soft but not coloured, for about 30 minutes. Remove from the heat.
Add a layer of potatoes to the buttered dish, then sprinkle generously with salt and pepper. Add a layer of onions, some thyme, sage, and chestnuts. Repeat with two more layers of all the ingredients. Finish with a final layer of potatoes and press down so that all the layers make contact.
Pour the hot stock evenly over the top and season again. Dot the surface with the remaining 20g butter.
Cover the dish tightly with foil and cook in the oven for 1¼-1½ hours until the potatoes are soft when pierced with a knife all the way through. Remove from the oven, take off the foil and increase the oven temperature to 220°C, fan 200°C, gas 7. Brush the surface with a little melted butter, sprinkle over the Gruyère and return to the oven. Cook for a further 20–25 minutes, until the cheese has melted and the edges are crispy and golden.
Jackson & Levine Round To Ours is out now.