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Boulangere potatoes

A simple yet fabulous side dish

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Calories	139
Total Fat	2g
Saturated Fat	1g
Total Carbohydrate	30g
Sugars	3g

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Serves: 6

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Total Time: 105

Prep Time: 15

Cook Time: 90

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More CHRISTMAS RECIPES

Butter to grease
700 gram(s) (1½lb) potatoes, unpeeled and scrubbed
Half a tablespoon of fresh thyme leaves
1 large sweet potato
500 vegetable Stock

Preheat oven to 200°C (180°C fan) mark 6. Liberally grease a large, ovenproof casserole.
Slice the white potatoes as thinly as you can - a mandolin is good for this. Arrange half the slices in an even layer in the casserole, seasoning and sprinkling with some of the thyme as you go. Next, peel the sweet potato and slice as before. Arrange on top of the white potatoes in an even layer. Top with remaining white potato slices, seasoning and sprinkling with rest of thyme.
Pour the stock into the casserole and press a sheet of buttered parchment paper on top of the potatoes. Cook for 1½hr or until a knife can easily be pushed through the potatoes. Remove parchment paper for final 1hr of cooking to allow potatoes to brown. Serve.
Freeze ahead Complete recipe up to three months ahead. Leave to cool completely, then wrap casserole well in clingfilm and freeze. To serve, defrost completely, then preheat oven to 200°C (180°C fan) mark 6. Cover casserole with parchment paper and reheat for 30min or until piping hot.