Boulangère Potatoes

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 7: Covering and weighting the layers lets the potatoes cook through in the stock; the final uncovered bake is what reduces it and browns the top.
• Quantity: No amounts are given for the potatoes, onions, stock or butter. For six, we'd start with roughly 1.2 kg of potatoes (about 200 g a portion) and fill the pan from there.