Potatoes Boulangeres with Rosemary


Potatoes Boulangeres with Rosemary

Prep Time ~ 30 mins Cooking Time ~60 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~


2lb 8oz (1.15kg) Desiree or Romano potatoes, peeled

1/2 oz (10g) fresh rosemary

2 medium onions, peeled

10floz (275ml) vegetable stock

5 floz (150ml) milk

1 ½ oz (40g) butter

salt and pepper


  • Strip the rosemary from the stalk and bruise in a pestle and mortar.
  • After that take two thirds of the rosemary and chop finely.
  • Cut the onions in half and slice very thinly.
  • Slice the potatoes, but not too thinly.
  • Arrange a layer of potatoes, then onions in the dish, followed by a scattering of rosemary, then season.
  • Continue layering in this way, alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap.
  • Mix the stock and milk together and pour over the potatoes.
  • Season the top layer, then scatter over the remaining rosemary leaves.
  • Put little flecks of butter all over the potatoes and place the dish on the highest shelf of the oven for 50-60 minutes, until the top is crisp and golden and the underneath is creamy and tender.