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.
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
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
CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES
This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 150C/300F/Gas mark 3.
- Butter a large shallow ovenproof dish.
- Peel potatoes thinly, do not rinse.
- Peel and slice the onions thinly.
- Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
- Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
- Continue until all the potatoes & onions are used up, ending with a potato layer.
- Pour over the hot stock.
- Brush with the top of the potatoes with the melted butter.
- Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
- Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.
POTATOES A LA BOULANGERE
This delicious potato recipe is courtesy of chef Emeril Lagasse and can be found in his cookbook, "Emeril's Potluck."
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 10 to 12 servings
Number Of Ingredients 7
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.
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.
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
POTATOES BOULANGERE
I like to make this on a cold day to go with stew, you can keep them warm in the oven and they don't spoil, It is from Delia's book and we love them. You can use what ever stock you like beef, chicken, or veg.
Provided by Tea Jenny
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
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
This is from Delia Smith's Complete Cookery Course. It is easy, will stand in a warm oven for quite some time if things are running late, and goes with anything from salad to roast beef!
Provided by Mexy5372
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 311.7, Fat 12.8, SaturatedFat 8.1, Cholesterol 34.8, Sodium 111.3, Carbohydrate 44.9, Fiber 5.5, Sugar 3.4, Protein 6
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
POTATOES BOULANGèRE
Categories Microwave Onion Potato Side Quick & Easy Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure combine the butter and the broth and microwave the mixture at high power (100%) for 1 minute, or until the butter is melted. In a small microwave-safe bowl or casserole arrange one third of the potato slices, drained, in one layer, top them with one third of the onion slices, and layer the remaining vegetable slices in the same manner. Pour the butter mixture over the potato mixture and sprinkle the top with the salt and pepper to taste. Microwave the mixture, three fourths covered with microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or until the potatoes are tender.
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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