Potatoes boulangère with sage and chestnuts
Prep time: 30 minsTotal time: 
Potatoes boulangère with sage and chestnuts
Prep time: 30 minsTotal time: 
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Ingredients
- 1 tbsp unsalted butter, plus a little extra melted
- 60g unsalted butter
- 1 tbsp olive oil
- 3 large onions, thinly sliced
- 1.5kg Vivaldi (or King Edward) potatoes, peeled and sliced 3mm thick
- a few thyme sprigs
- 8-10 sprigs of fresh sage leaves, roughly chopped
- 1 x 150g pack vacpacked roasted and peeled chestnuts, sliced
- 250ml hot fresh chicken stock
- 50g Gruyère cheese, grated
Step by step
Complete up to a day ahead; cool, cover with clingfilm and chill. Reheat for 30 mins at 200°C, fan 180°C, gas 6, covered in foil.
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Heat the oven to 160°C, 140°C fan, gas 3. Use 1 tablespoon of butter to grease the base and sides of an ovenproof dish, about 35cm x 24cm x 6cm.
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Heat 40g of the butter with the olive oil in a large frying pan on a low heat. Add the onions and cook until soft but not coloured, for about 30 minutes. Remove from the heat.
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Add a layer of potatoes to the buttered dish, then sprinkle generously with salt and pepper. Add a layer of onions, some thyme, sage, and chestnuts. Repeat with two more layers of all the ingredients. Finish with a final layer of potatoes and press down so that all the layers make contact.
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Pour the hot stock evenly over the top and season again. Dot the surface with the remaining 20g butter.
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Cover the dish tightly with foil and cook in the oven for 1¼-1½ hours until the potatoes are soft when pierced with a knife all the way through. Remove from the oven, take off the foil and increase the oven temperature to 220°C, fan 200°C, gas 7. Brush the surface with a little melted butter, sprinkle over the Gruyère and return to the oven. Cook for a further 20–25 minutes, until the cheese has melted and the edges are crispy and golden.
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