Boulangère Potatoes Recipes

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.

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

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

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.

POTATOES BOULANGèRE

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.

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.

BOULANGERE POTATOES

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).

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 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.