Potatoes boulangère with sage and chestnuts recipe | Sainsbury`s Magazine
Serve up supper club hosts Jackson and Levine's potatoes boulangère with sage and chestnuts recipe for Christmas dinner. This gluten-free side is a surefire winner
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
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