Crock Pot Potatoes Boulangere Food

BOULANGERE POTATOES

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.

SLOW COOKER BAKED POTATOES

Steps:

• Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

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.

POTATOES BOULANGERE

Steps:

• Pre heat oven 350 (180).
• butter a shallow baking dish allover up the sides as well.
• Peel the potatoes and slice thinly then chop the onion.
• Layer potatoes in dish and sprinkle some of the onion then season with s/p.
• continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter.
• Bake for 45mins.

POTATOES BOULANGERE

Steps:

• Pre-heat oven to gas 4 or 180c.
• Grease with butter an oblong roasting tin, or a wide shallow dish.
• Peel potatoes and slice thinly into rounds.
• Finely chop onion.
• Arrange a layer of potato on base of dish, sprinkle with onion, and salt and pepper.
• Continue until all is used up, ending with potato.
• Pour over the stock and milk, then dot with butter.
• Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
• For a change used chopped leek as well as or instead of onion.

CROCK POT POTATOES BOULANGERE

Steps:

• Melt butter in skillet over medium heat, add onions and cook, stirring, until softened.
• Add thyme, salt and pepper and cook for 1 minute then remove from heat.
• Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes.
• Add stock to cover.(If making ahead, place in refrigerator at this point).
• Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender.
• If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.

POTATOES A LA BOULANGERE

Steps:

• Preheat oven to 400 degrees.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until caramelized, about 30 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer onions to a large bowl and let cool.
• In the same skillet, melt 2 tablespoons butter over medium-high heat, and cook a quarter of the potatoes until lightly caramelized, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a platter and let cool. Repeat process three more times with remaining butter, potatoes, salt, and pepper.
• Arrange a quarter of the cooled potatoes in a slightly overlapping single layer in a 9-by-13-inch baking dish. Top with a third of the onions and sprinkle 1 teaspoon thyme over the dish. Layer another quarter of the potatoes over onions and thyme and top with another third of the onions and 1 teaspoon of thyme. Repeat process and finish with a layer of potatoes.
• Pour chicken stock over potatoes and transfer baking dish to oven. Bake for 25 minutes; reduce oven temperature to 350 degrees, and continue baking until potatoes are golden brown, about 30 minutes more. Remove from oven and let cool 10 minutes before serving.

CROCK POT BAKERS' POTATOES

Steps:

• Lightly Greased Slow Cooker Stoneware.
• In a skillet, melt butter over medium heat.
• Add onions and cook, stirring, until softened.
• Add thyme, salt and pepper and cook for 1 minute.
• Remove from heat.
• Place a thin layer of onions on the bottom of greased slow cooker stoneware.
• Add a layer of potatoes.
• Repeat until all potatoes and onions are used up, finishing with a layer of potatoes.
• Add chicken or beef stock to cover.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until potatoes are tender.
• VARIATION: Bakers' Potatoes Gratin: When the potatoes are cooked, transfer the contents of the slow cooker to a baking dish.
• Sprinkle 1 cup shredded Swiss or Gruyere cheese over top and brown under a preheated broiler.
• The 150 Best Slow Cooker recipes.

SLOW COOKER FUNERAL POTATOES

Steps:

• Line a slow cooker with a slow cooker liner or spray with cooking spray.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
• Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
• Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.