Michael Van de Elzen’s Potato Boulangere
1.6kg baking potatoes, peeled 210g butter 1 large brown onion 210ml stock, heated Salt and freshly ground pepper to taste Slice potatoes into 3mm slices. Slice onion thinly then fry until golden brown and soft.
Melt butter and mix with potatoes and onion. Season with salt and pepper. Line an 18cm loaf tin with baking paper and layer the potato mix inside, pressing flat as you go until full.
Pour the hot stock over. Fold the excess baking paper over and press again.
Bake at 180°C for 45 minutes or until the potatoes are soft and golden brown. Cool in fridge overnight. Remove from tin and outside paper and cut into even sized pieces.
To serve, place potatoes back into a pan and hot oven until heated.
Serve with chargrilled sirloin, red wine mayonnaise and glazed mushrooms.