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Potato Boulangre on Creamy Leeks
April 17, 2024
Serves
Prep Time
Cook Time
Total Time
Enjoy this delicious French style potato boulangre on a bed of creamy leeks.
Potato Boulangre on Creamy Leeks
Serves: 4 Prep Time: 10 mins Prep Time: 40 mins Prep Time: 50 minsMethod
Step 1
Preheat the oven to 190c.
Step 2
Add butter to a large cast iron pan over a low to medium heat. Add the leeks and thyme and coat in the butter. Cover and leave to sweat out for 10 minutes.
Step 3
Stir through the big spoonful of Cornish Clotted Cream and set aside off the heat.
Step 4
In a large bowl, toss the thin potato slices in the olive oil and a generous amount of seasoning until thoroughly coated. Layer the potatoes vertically on top of the creamy leeks so they stand up and there’s space between slices for the top to get crispy.
Step 5
Dot blobs of butter between the potatoes, before baking in the oven for approximately 40 minutes, or until the top is golden and caramelised.
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Reviews (3)
No Title
May 31, 2024
Hi does this freeze- too much for two of us
No Title
May 31, 2024
The perfect side for my roast beef– its now an absolute family favourite. Thank you
No Title
May 31, 2024
DELICIOUS!!!
Ingredients
- 3 Leeks, sliced thinly
- Bunch of Thyme
- 20g Trewithen Dairy Salted Butter
- 50g Trewithen Dairy Clotted Cream
- 1kg Floury potato, such as Desiree, peeled and sliced thinly using a mandolin
- 3 tbsp Olive oil
- Salt and pepper
- 50g Trewithen Dairy Salted Butter
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