Tattie and neep boulangère
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Tattie and neep boulangère
Serves: 6-8
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
482Kcal
Fat
33gr
Saturates
20gr
Carbs
37gr
Sugars
10gr
Fibre
7gr
Protein
5gr
Salt
2gr
James Cochran
With a Caribbean and Scottish heritage, James Cochran is known for his bold, characterful flavours. A former Great British Menu champion of champions, James now presides over 1251, his highly acclaimed restaurant in north London
See more of James Cochran’s recipes
James Cochran
With a Caribbean and Scottish heritage, James Cochran is known for his bold, characterful flavours. A former Great British Menu champion of champions, James now presides over 1251, his highly acclaimed restaurant in north London
See more of James Cochran’s recipes
Ingredients
- 40g unsalted butter
- ½ x 20g pack fresh thyme, leaves picked
- 300ml double cream
- 500ml good-quality vegetable or chicken stock (made with 1 cube or stockpot if not homemade) - use gluten-free and vegetarian stock if required
- 2 tsp fine sea salt
- 900g floury potatoes, such as Maris Piper
- about 500g peeled swede
- 4 large carrots, about 450g, peeled
Step by step
Get ahead
Prep the boulangère the day before and bake for 30 mins, covered. Cool and chill. Reheat at the same oven temperature for 15-20 mins covered, then about 20 mins uncovered until bubbling and golden brown.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter, add the thyme leaves, then season and set aside. Put the cream, stock and salt into a large saucepan and slowly bring to a simmer (don’t let it boil over).
- Meanwhile, peel the potatoes and slice to 4-5mm thick; a mandoline is best for this if you have one. Add to the pan, bring back to a simmer, then cook uncovered for 2-3 minutes until the liquid starts to thicken as the potato starch is released. Quarter the swede to make it easier to work with, then slice the swede and carrots slightly thinner than the potatoes (about 3mm). Add to the pan, return to the boil and simmer for 4-5 minutes until the veg are slightly tender. Season with plenty of freshly ground black pepper.
- Generously brush a large oven dish (about 20cm x 30cm) with some of the thyme butter. Carefully tip in the vegetables and the creamy stock, pressing them down evenly. Drizzle over the remaining thyme butter, then cover the dish with foil and put it on a baking tray.
- Bake covered for 20 minutes, then uncovered for a further 25-30 minutes until golden brown and the vegetables are completely tender; a knife should go through the layers easily (see Get Ahead at the top of the recipe). Leave to rest for 20-30 minutes before serving.
