Boulangere Potatoes Delia Smith Recipes

POTATOES BOULANGèRES WITH SAGE

Steps:

• Begin by peeling and cutting the onions in half and then the halves into the thinnest slices possible; the potatoes should be sliced, but not too thinly (about 3-mm thick). Now all you do is arrange a layer of potatoes, then onions, in the dish, followed by a scattering of chopped sage, then season. Continue layering in this way, alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap. Now mix the stock and milk together and pour it over the potatoes. Now put little flecks of butter all over the top and place the dish on the highest shelf of the oven for 1 hour, by which time the top will be crisp and golden and the underneath creamy and tender. Then leave the potatoes to get cold (don't put them in the fridge). To reheat, cook on the middle shelf at gas mark 7, 425°F, 220°C, for 25 minutes. Dip the sage leaves in a small dish of olive oil and scatter them over the top of the potatoes 10 minutes before the end of the reheating time.

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 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.

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.

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.