Potato Bake with Stock
Otherwise known as boulangère potatoes, this potato bake with stock recipe really surprised me with how easy it is to make. As well as being absolutely delicious. The idea is the same as a potato gratin, but with stock not cream and milk. No pre-cooking is required for this side dish; the potatoes are simply baked in the stock. Cutting them into thinly sliced pieces makes this possible, and if done properly there’s no chance of undercooked tubers when using this method.
You can make this potato bake with chicken stock, or use vegetable or ham stock instead. I used the latter when I made the one pictured, as I’d already cooked a gammon joint in the slow cooker that day. Generally I use 2-3 large potatoes to make this – baking size is ideal. If they’re bigger I use 2, or smaller then 3.
Once you’ve tried this way to roast potatoes in chicken stock there’s no going back. There is only one pot to wash up, too, as there’s not even any mixing or peeling required beforehand. So a knife, a chopping board and an ovenproof dish is all you require. I use a ceramic one, as this ensures they don’t stick. (If using a metal one, grease with a little olive oil first.)
Slice the potatoes as thinly as is reasonably possible and that will do fine. Traditionally similar recipes are for potato and onion bake with stock, but I prefer to use shallots rather than onions. The equivalent to one small onion is fine, depending on their size. The instructions make a dish serving between 2 and 4 people, depending how much of a side dish you require.
Don’t worry about having stock left over – it makes a nice drizzle for your dinner. Or it can simply be left in the dish as you remove the potato and shallot. The addition of woody herbs is nice, but by no means essential. By the same token, you could add garlic and/or some black pepper if you want to.
This French boulangère potatoes recipe serves 2 – 4
Potato bake with stock ingredients
- 2-3 large potatoes
- 1-3 shallots
- Chicken, ham or vegetable stock, 300ml
- Butter, a knob
- Rosemary, sage or thyme, fresh, a stem, needles/leaves only (optional)
Equipment
How to make potatoes cooked in stock
- Thinly slice the potatoes – don’t bother peeling them first. Halve the shallots, then slice into thin half-moons.
- Place a layer of slightly overlapping potato slices in the baking dish. Scatter over half of the shallots and repeat.
- Make up the stock and carefully pour over the potatoes. Dot the top with butter.
- Bake in the oven at 170 degrees fan or equivalent for about 50 minutes to an hour, until the top is crispy and the potatoes are soft.
Serve these potatoes in stock instead of roast or mashed potatoes, for example with a roast, sausages or a pie.
Related recipes:
- Easiest ever roast potatoes
- Quick baked potatoes
- Sweet potato & sausage traybake
- Russian egg & potato salad
- Honey roast parsnips & carrots
- Fast cauliflower & broccoli cheese
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