Light Boulangere 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.

BOULANGER POTATOES WITH BACON

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.

LIGHT BOULANGERE POTATOES

Steps:

• Set rack in middle of oven and heat oven to 350º.
• Peel and slice potatoes and onion; thin is good.
• In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
• Repeat, finishing with a layer of potatoes.
• Pour on stock and dot with butter.
• Bake for 30 minutes at 350º, covered with aluminum foil.
• Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
• Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.