Potatoes A La Boulangere 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.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

POMMES BOULANGèRE WITH ROAST LAMB

Steps:

• Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
• Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don't burn. Heat oven to 190C/fan 170C/gas 5.
• Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
• Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
• While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
• Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
• Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.

POTATOES A LA BOULANGERE

Steps:

• Preheat oven to 400°F.
• Set a large skillet over medium heat and add 2 Tablespoons of butter to the pan.
• Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
• Season the onions with 1/2 teaspoon of salt & 1/4 teaspoon of the pepper.
• Set the onions aside to cool.
• Using the same skillet, melt another 2 Tablespoons of butter over medium-high heat, and sauté about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
• Season the potatoes 1/2 teaspoon salt & 1/4 teaspoon black pepper.
• Set the potatoes aside to cool while you continue to cook the remaining potatoes.
• Repeat this process with the remaining butter, salt & pepper.
• Once all of the potatoes have been cooked & cooled place 1/4 of them in a slightly overlapping single layer into a 9x13 casserole pan.
• Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
• Place another layer of the potatoes on top of the onions, another third of the onions and another teaspoon of the thyme.
• Repeat this process with the remaining potatoes, onions & thyme, finishing with a top layer of potatoes.
• Pour the chicken stock over the potatoes and sprinkle with grated cheese.
• Place the casserole in the oven.
• Bake for 25 minutes, reduce oven temperature to 350F degrees, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes longer.
• Remove the casserole from the oven, and allow to cool for 10 minutes before serving.

POTATOES A LA BOULANGERE

Steps:

• Preheat the oven to 350 degrees F.
• Butter an 8-cup baking dish with 1 tablespoons of the butter and rub with the garlic.
• Set aside.
• In a saute pan over medium heat, add the remaining 2 tablespoons of butter and olive oil and add the onions.
• Cook, stirring often, until they are a rich golden brown colour, about 20 minutes.
• Add the sherry and tarragon and cook until the liquid is absorbed.
• Remove from the heat and season to taste.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season lightly and top with about 1/3 of the caramelized onions.
• Arrange another layer of potatoes over the onions, and repeat the process until all of the potatoes and onions are used, finishing with potatoes on top.
• Bring the chicken stock up to a simmer and pour slowly over the potatoes.
• Cover the dish with parchment and then foil and bake for 40 minutes.
• Uncover the dish and bake 20 minutes more, until the potatoes are tender. Test by inserting a knife into the dish - the potatoes should feel tender.
• Let cool 10 minutes before serving.

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.

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.