Boulangere Potatoes Savoury Potato And Onion Bake Food

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

BOULANGèRE POTATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
• Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

BOULANGER POTATOES WITH BACON

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
• In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
• Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.

BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)

Steps:

• Preheat oven to 180 degrees.
• Grease base and sides of 1.5 litre ovenproof dish.
• Line dish with some of the sliced potatoes.
• Scatter some onions and garlic on top.
• Season to taste.
• Layer the remaining potatoes and onions, seasoning between each layer.
• Push vegetables down into dish and sprinkle with chilli flakes.
• Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
• Serve with parsley and plenty of salt and pepper sprinkled over the top.

POTATOES BOULANGèRE

Steps:

• Heat the oven to 375°F. Heat the olive oil in a medium (9-inch) Dutch oven over medium heat. When the oil is hot, add the pancetta. Sauté until it just begins to crisp and turn brown, about 4 min. Add the onions, thyme, bay leaf, salt, and pepper. Cook, stirring occasionally and more frequently toward the end, until the onions are deep golden, about 14 min. Meanwhile in a small saucepan, bring the chicken broth to a boil and then remove from the heat. Add the potatoes to the onions and cook, stirring for a minute or two. Pour the hot broth over the potatoes and onions and bring the pot to a boil, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan. Cover the pot, put it in the oven, and bake for about 15 min. Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about another 25 min. Discard the bay leaf and thyme before serving.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

BOULANGERE POTATOES

Steps:

• Sauté the potatoes in hot oil until golden; drain.
• Sauté the onions in the butter until soft.
• Layer the potatoes and onions in a greased baking dish.
• Add the stock and garnish.
• Bake at 350°F for 1 hour.
• Serve with Sour Cream Sauce (Recipe ID # 27989).