POTATO AND ONION BAKE RECIPE
This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 1h25m
Number Of Ingredients 7
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)
Nutrition Facts : Calories 235 kcal, Carbohydrate 40 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Fiber 8 g, Sugar 2 g, Sodium 616 mg, ServingSize 1 serving
BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)
Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional! Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield
Provided by NotQuiteVegetarian
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134.5, Fat 6.8, SaturatedFat 4.3, Cholesterol 17.8, Sodium 54.2, Carbohydrate 17.2, Fiber 2.2, Sugar 2.2, Protein 2
BOULANGERE POTATOES
Make and share this Boulangere Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Saute the potatoes in hot oil until golden. Drain.
- Saute the onions in the butter until soft.
- Layer the potatoes and onions in a baking dish.
- Add the stock and garnish. Bake at 350 degrees for 1 hour.
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
Adapted from a recipe by the Harbor House Inn, Elk, California. Serve with Sour Cream Sauce (Recipe ID # 27989).
Provided by Millereg
Categories Lunch/Snacks
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 495.1, Fat 38.5, SaturatedFat 11.9, Cholesterol 35.6, Sodium 37.2, Carbohydrate 35.1, Fiber 4.4, Sugar 4.5, Protein 5.5
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
BOULANGER POTATOES WITH BACON
This beautiful dish is a potato classic and perfect for serving up with your Sunday roast
Provided by John Torode
Categories Main course, Side dish, Vegetable
Time 2h15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 483 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
SAVOURY ONION POTATOES
Bake the potato dish right along with your roast or chicken. This is my family's favourite version of scalloped potatoes.
Provided by Baby Kato
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Sauté onions in butter until soft.
- In a shallow baking dish layer sliced potatoes and onions, and sprinkle with garlic and seasonings between each layer.
- Bake at 350° oven for 40 minutes.
- Add whipping cream, sprinkle paprika over top.
- Raise heat to 400° and bake 15-20 minutes longer, or until potatoes are soft.
- *For a tasty variation try adding 1/2 cup peas, 1/2 cup ham and 1/2 cup grated Swiss cheese-- enjoy.
BOULANGèRE POTATOES
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
SAVORY POTATO BAKE
This recipe is an internet find and the delicious flavor surpassed my expectations. Try to use potatoes of equal size if possible for best results.
Provided by FlemishMinx
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9 x 9 inch baking dish.
- Cook potatoes whole in boiling salted water until tender.
- Drain and let cool.
- Preheat oven to 375°F.
- In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
- Stir in all of the flour and the pepper, mixing well.
- Add the water and the bouillon cube and bring to a boil.
- Boil for one minute, stirring.
- Remove from heat.
- Whisk in all of the mustard and the horseradish.
- Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
- Cover the potatoes with the sauce and sprinkle with the bread crumbs.
- Bake for 15 to 20 minutes, until hot and bubbly.
Nutrition Facts : Calories 236.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.4, Sodium 374.7, Carbohydrate 39.5, Fiber 4.5, Sugar 3.4, Protein 5.4
FENNEL & LEMON BOULANGèRE POTATOES
Serve these boulangère potatoes with fennel seeds and lemon for a healthy, flavour-packed side dish. It makes a great side for a Sunday roast
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 1h30m
Yield Serves 4-6 as a side
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
- Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
- Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.
Nutrition Facts : Calories 231 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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