Boulangere Potatoes Savoury Potato And Onion Bake Recipes

POTATO AND ONION BAKE RECIPE

Potato and Onion Bake Recipe image

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

Ingredients

3 tbsp butter (- see note 1)
3 onions (- see note 2)
2.6 lb washed potatoes (about 6 potatoes) (- see note 3)
2 tbsp fresh rosemary, finely chopped (- see note 4)
2 tsp salt
1 tsp black pepper
2 cups vegetable broth/stock

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)

Boulangere Potatoes (Savoury Potato and Onion Bake) image

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

Ingredients

butter, for greasing dish
450 g potatoes, very finely sliced
2 onions, finely sliced into rings
2 garlic cloves, crushed
50 g butter, diced
300 ml vegetable stock
2 tablespoons chopped fresh parsley
1 small dried chili, snipped into flakes (optional)
sea salt
fresh ground pepper

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

Boulangere Potatoes image

Make and share this Boulangere Potatoes recipe from Food.com.

Provided by Dancer

Categories Potato

Time 1h20m

Yield 1 batch

Number Of Ingredients 5

Ingredients

2 lbs potatoes, sliced
2/3 cup vegetable oil
1 lb onion
7 tablespoons butter
2 cups chicken stock

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

Boulangère potatoes image

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

Ingredients

2 onions, thinly sliced
few thyme sprigs
2 tbsp olive oil
1 ½kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock

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

BOULANGERE POTATOES

Boulangere Potatoes image

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

Ingredients

2 lbs potatoes, peeled and sliced
2/3 cup vegetable oil
1 lb onion, chopped
7 tablespoons unsalted butter
2 cups low sodium chicken broth
chopped fresh herb (to garnish, chef's choice)

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

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