Boulangère potatoes with anchovy butter
- Side
- 4-6
- 1 hour 40 minutes
A French classic, this potato side dish always steals the show. Thin discs of Nanna Tate potatoes are layered up with sweet, lightly caramelised onions and gently baked in stock until tender. The crisp topping is given a little crunch thanks to crispy shallots, before everything gets doused in an anchovy butter for heaps of umami.
Ingredients
Metric
Imperial
- 3 tbsp of olive oil
- 80g of unsalted butter, plus extra to grease
- 6 large onions, finely sliced
- 1.2kg Nanna Tate potatoes
- 6 sprigs of thyme, leaves picked
- 400ml of vegetable stock, hot
- 2 tbsp of crispy shallots
- 5 anchovy fillets
- finely chopped parsley, to garnish
Anchovy butter
- 60g of unsalted butter
- 6 anchovy fillets, plus 1 tsp of their oil
Method
Put a wide frying pan over a medium heat. Add the olive oil and butter, then the onions and a pinch of salt. Cook, stirring regularly, for 20 minutes until soft and starting to caramelise
- 3 tbsp of olive oil
- 80g of unsalted butter, plus extra to grease
- 6 large onions, finely sliced
While the onions cook, preheat the oven to 170°C and fill a large bowl with cold water. Peel the potatoes, then use a mandoline to slice them into 2-3mm thick discs. Keep the sliced potatoes in the water to prevent them browning. Once they’re all sliced, drain and pat the potato slices dry
- 1.2kg Nanna Tate potatoes
Lightly butter a baking dish (around 20x30cm) and arrange a layer of potato slices over the base, with each disc overlapping slightly. Season with salt and pepper, then spoon over a thin layer of the onions. Repeat this process until all the onions and potatoes are used up, finishing with a neat layer of potatoes on top
Carefully pour the hot vegetable stock into the dish, aiming around the edges so as to not disturb the layers. The stock should come around halfway up the dish. Cover the dish loosely with foil then bake in the oven for 45 minutes
- 400ml of vegetable stock, hot
Remove the foil and return the dish to the oven for a final 30 minutes to crisp up the top
Meanwhile, make the anchovy butter. Blitz the butter, anchovies and anchovy oil together in a food processor
- 60g of unsalted butter
- 6 anchovy fillets, plus 1 tsp of their oil
Remove the dish from the oven and leave to cool for 10 minutes. Spread or dot the anchovy butter all over the surface so it melts, before scattering over the crispy shallots, layering over the anchovy fillets and scattering with chopped parsley
- 2 tbsp of crispy shallots
- 5 anchovy fillets
- finely chopped parsley, to garnish
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