Steak And Boulangère Potatoes Food

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.

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.

BAKED STEAK AND POTATOES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Cube the steak and the potatoes.
• Place steak and potatoes into large mixing bowl.
• Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
• Pour in balsamic vinagerette.
• Stir everything together and then put into baking dish.
• Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
• Cook for 1 and 1/2 hours.

BOULANGERE POTATOES

Steps:

• Heat the oven to Gas 4, 180°C, 350°F
• Slice the potatoes thinly with a mandolin for best results. Place sliced potatoes in cold water, rinse and cover again with water, drain. Turn out onto a thick tea towel and gently pat away any excess moisture. This is important to remove the excess starch from the potatoes and it makes the boulangère even more enjoyable.
• Butter a shallow oven-proof serving dish. Place a layer of potatoes over the base, top with a layer of onions and season with salt and pepper. Repeat, until all the vegetables are used. Finish with a neat layer of overlapping potatoes on top. Press down firmly with the flats of your hands.
• Pour in hot stock and dot diced butter over the top. Place in the oven and cook for 1 hour, then reduce heat to Gas 3, 160°C, 325°F, and cook for 40 minutes more. The potatoes should be golden on top and soft all the way through. Test by inserting a knife.