I've made this Jamie Oliver recipe numerous times, it's quick, easy and a healthier option to the usual potato dauphinoise. Potato Boulangère is simply thinly sliced potatoes, onions and stock layered up in a dish. I like Delia's recipe too......
When I chose my new kitchen the purchase of a steam combination oven was an indulgence, especially as I had no idea if I was going to be happy with it but now I don't know how I managed without it. The advantage of cooking in this type of oven using the fan/steam mode is food doesn't dry out and also cooks quicker, I cooked this dish in just over 30 minutes at 200°C Fan/Steam.
Steam ovens have to be used with caution, when I first used mine I had one or two nasty burns and I learnt very quickly that my best friend was going to be a set of of double oven gloves that have an extra long cuff, a protective steam layer and don't let the heat through. I'd recommend C'est Ca because they never let me down.
Adapted Recipe:
750g maincrop potatoes
1 onion, sliced
sage leaves
200ml vegetable stock
Parmesan cheese
butter
Conventional Method:
1. Preheat the oven to 180°C.
2. Peel and thinly slice the potatoes, add a layer over the base followed by a layer of onions, season. Build up the layers finishing with a layer of potatoes.
3. Pour the stock over the potatoes, season. Grate the Parmesan over the potatoes, top with a few fresh sage leaves. Top with a few pieces of butter. Cook for an hour until golden and the potatoes are cooked through.
The original recipe is on the Jamie Oliver website.
