Boulangere Potatoes Delia Smith Recipes

POTATOES BOULANGèRES WITH SAGE

Potatoes Boulangères with Sage image

This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.

Categories Easy Entertaining Christmas: Vegetables

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 lb 8 oz (1.15 kg) Desirée potatoes, peeled
1 heaped tablespoon finely chopped fresh sage, plus 8 small sage leaves
2 medium onions
10 fl oz (275 ml) hot stock made with Marigold Swiss vegetable bouillon powder
5 fl oz (150 ml) milk
1½ oz (40 g) butter
a little olive oil, for dipping
sea salt and freshly milled black pepper

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

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

POTATOES BOULANGERE

Potatoes Boulangere image

This is from Delia Smith's Complete Cookery Course. It is easy, will stand in a warm oven for quite some time if things are running late, and goes with anything from salad to roast beef!

Provided by Mexy5372

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs old potatoes
1 large onion
1/4 pint hot stock
1/4 pint milk
2 ounces butter
salt and pepper

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.

Nutrition Facts : Calories 311.7, Fat 12.8, SaturatedFat 8.1, Cholesterol 34.8, Sodium 111.3, Carbohydrate 44.9, Fiber 5.5, Sugar 3.4, Protein 6

POTATOES BOULANGERE

Potatoes Boulangere image

I like to make this on a cold day to go with stew, you can keep them warm in the oven and they don't spoil, It is from Delia's book and we love them. You can use what ever stock you like beef, chicken, or veg.

Provided by Tea Jenny

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

900 g potatoes
1 large onion
150 ml hot stock
150 ml milk
50 g butter
salt and pepper

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.

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