Potatoes Boulangere

[Rosie29]

I'd like to make this - sliced spuds baked in stock or stock and milk. Which would be the best variety potato to use? The BBC Good Food recipe says a floury sort such as Maris Piper or Desiree but I would have thought one which is firmer when cooked would be better. Or doesn't it matter. Any thoughts?

[jennyjoan]

I have made lyonnaise potatoes also dauphinoise - we do have different potatoes here (NI) but I don't think it should matter as potatoes should soften in the milk/stock. When I cook my own I use cream. Ummmmmmmm.

[ummmm]

I mostly use Roosters.

[Rosie29]

Now that sounds deelish jen.

[Rosie29]

Roosters are always nice and I can get them easily

[Tilly2]

Roosters are floury potatoes and your recipe will come out better with that type of potato.

[237SJ]

Having had a quick look at the recipes, Desiree seems to be the most popular.

[Tilly2]

I use a mixture of chicken stock and low fat crème fraîche, not cream

[ummmm]

But isn't Boulangere just cooked in stock?

[Rosie29]

Thanks v much all. Was a bit apprehensive about doing this dish but am really looking forward to it now. Enjoy the rest of w/end everyone.

[ummmm]

Surely if Rosie wanted Dolphines (that's what I call them) she'd have asked for that.

[Tilly2]

Rosie asked about the potatoes, not what to cook them in.

[LyndaB]

I use Maris piper for most dishes. I make dauphinoise potatoes regularly and they are always yum

[ummmm]

Look at the title of the thread.

[ummmm]

Google 'Boulangere'

[Tilly2]

I know, ummmm. I was trying to detract from jj's cream.

[237SJ]

Who cares what they are cooked in? The OP was only asking about the potatoes.

[ummmm]

Because they are cooking a potato dish.

[Tilly2]

I think ummmm is just potato picking!

[ethandron]

Desiree has a firm waxy flesh and is ideal for this, I don't think a floury one would work as well.
I used to make this two or three times a week (dont ask) and always used Desiree. Same with dauphinoise, you need a firm potato otherwise they just disintegrate into mush.