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?

[carrust]

What are the best lemons for sucking ummm? :-)

[237SJ]

Unwaxed

[Tilly2]

Guess what we're having for tea.

[Tilly2]

No guesses? How disappointing. Or is this thread now a hot potato?

[Georgiesmum]

Jacket potatoes?

[Boru62]

Roosters work fine but take a bit longer to cook and absorb the stock compared to Maris Piper.

For convenience I brown chipolatas and put them in the middle layer, and sometimes replace the onions with sliced leeks.

Delish.

[Boru62]

carrust, lemon sherbets ;-)

[diddlydo]

Don't use Rooster potatoes for anything - they're wet and tasteless.