Apple and potato boulangère

By Alison WalkerPublished: 24 November 2015

Food, Ingredient, Cuisine, Recipe, Dish, Seafood, Cooking, Fines herbes, Plate, Dishware,

Photo: Philip Webb

In this simple yet tasty potato boulangère midweek supper dish, apples and pork make a perfect pairing. The delicious juices from the pork chops mingle with the potato boulangère, a lighter alternative to dauphinoise, as it cooks but you could just serve this without it as a side dish if you prefer.

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Yields:: 1
Prep Time:: 35 mins
Cook Time:: 1 hr 30 mins
Total Time:: 2 hrs 5 mins

Ingredients

75 g Butter, plus extra for greasing
500 g Maris Piper or King Edward potatoes
200 g firm apples, peeled and cored
1 small onion, thinly sliced
300 ml hot chicken stock
1 tbsp. sunflower oil
4 thick pork chops, on the bone

Directions

1. Step 1 Heat the oven to 170ºC (150ºC fan oven) gas mark 3. Grease a shallow 23cm diameter ovenproof dish (or dish with similar dimensions) with butter.
2. Step 2Using a mandolin or sharp knife, thinly slice the potatoes and apples. Layer them with the onion, seasoning with salt and freshly ground black pepper as you do so.
3. Step 3Pour in the stock and press down the potatoes and apples to submerge. Dot the top with 50g butter and bake for 1 hour. Turn up the oven temperature to 220ºC (200ºC fan oven) gas mark 7.
4. Step 4Heat the remaining butter with the oil in a large pan set over a medium heat. Fry the pork chops for about 10 minutes until golden on both sides. Put them on top of the potatoes and apple, and return to the oven for 15-20 minutes until the pork is tender and the juices run clear when pierced with a sharp knife. Serve.