Crock Pot Potatoes Boulangere Recipes

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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

SLOW COOKER FUNERAL POTATOES



Slow Cooker Funeral Potatoes image

This delicious dish known as 'funeral potatoes' is easy to make. I topped mine with more cheese and sliced green onions. A great addition to this would be bacon bits, making it taste almost like a fully loaded baked potato.

Provided by Yoly

Categories     Side Dish     Casseroles     Potato Casserole

Time 3h

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
1 cup chopped onion
1 (20 ounce) package refrigerated hash browns (such as Simply Potatoes®)
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded sharp Cheddar cheese, divided
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1 tablespoon sliced green onions, or to taste

Steps:

  • Line a slow cooker with a slow cooker liner or spray with cooking spray.
  • Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
  • Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
  • Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

Nutrition Facts : Calories 415.8 calories, Carbohydrate 25.3 g, Cholesterol 71.7 mg, Fat 35.1 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 19.6 g, Sodium 994.6 mg, Sugar 2.3 g

CROCK POT POTATOES BOULANGERE



Crock Pot Potatoes Boulangere image

Before ovens were part of every home in France people would drop their Sunday roast off at the local baker, surrounded by sliced onions and potatoes, on the way to church. On their way home they would pick up the cooked meal ready to enjoy! This is a slow cooker version. I'm sure you'll love this. If you love potatoes and onions how could you not? Recipe found in The 150 Best Slow Cooker Recipes. You can partially prepare this dish the night before. Complete the first 4 steps and refrigerate overnight. The next day you simply continue cooking as directed in step 5. This dish is even better if you use a really good homemade stock but commercial stock works well, too.

Provided by Dreamer in Ontario

Categories     Potato

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 onions, thinly sliced
1/2 teaspoon dried thyme leaves
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
6 potatoes, thinly sliced
1 -2 cup chicken stock or 1 -2 cup beef stock
1 cup swiss cheese (optional) or 1 cup gruyere cheese, shredded (optional)

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 A LA BOULANGERE



Potatoes a la Boulangere image

This delicious potato recipe is courtesy of chef Emeril Lagasse and can be found in his cookbook, "Emeril's Potluck."

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Yield Makes 10 to 12 servings

Number Of Ingredients 7

10 tablespoons unsalted butter
4 cups thinly sliced onions
2 1/2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
5 pounds red bliss potatoes, peeled and sliced into 1/8-inch rounds
1 tablespoon finely chopped fresh thyme
1 1/2 cups low-sodium store-bought chicken stock or broth

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 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

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

HELEN'S SLOW COOKER POTATOES



Helen's Slow Cooker Potatoes image

Similar to scalloped potatoes, but...well, different. I searched your site and didn't find anything with my ingredients, although there were slow cooker dishes with potatoes in it. Hope you like it. I got this recipe from an elderly neighbor when my husband and I lived in Baltimore, MD. It's entirely her creation. I've taken this dish to family affairs, church potlucks, and picnics. I always have an empty Crock Pot® to bring home.

Provided by HILEZOO

Categories     Side Dish     Potato Side Dish Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

6 potatoes, cut into bite-sized chunks
¾ pound American cheese, cubed
1 onion, finely chopped
1 (10 ounce) can condensed cream of celery soup
salt and ground black pepper to taste
6 ⅔ fluid ounces milk
1 pinch paprika, or to taste

Steps:

  • Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 35 g, Cholesterol 45.9 mg, Fat 15.6 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 9.2 g, Sodium 943.1 mg, Sugar 4.3 g

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