Boulangere Potatoes French Scalloped Potatoes Recipes

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CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES



Classic Pommes Boulangère - French Gratin Potatoes image

This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!

Provided by French Tart

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
2 onions, peeled and sliced thinly
7 fluid ounces hot stock
1 ounce melted butter
salt
freshly grated black pepper
rosemary (optional)
thyme (optional)

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.

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

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

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

Provided by Dancer

Categories     Potato

Time 1h20m

Yield 1 batch

Number Of Ingredients 5

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.

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