James Martin Boulangere Potatoes Recipes

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

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

BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)

Boulangere Potatoes (Savoury Potato and Onion Bake) image

Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional! Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield

Provided by NotQuiteVegetarian

Categories Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

butter, for greasing dish
450 g potatoes, very finely sliced
2 onions, finely sliced into rings
2 garlic cloves, crushed
50 g butter, diced
300 ml vegetable stock
2 tablespoons chopped fresh parsley
1 small dried chili, snipped into flakes (optional)
sea salt
fresh ground pepper

Steps:

Preheat oven to 180 degrees.
Grease base and sides of 1.5 litre ovenproof dish.
Line dish with some of the sliced potatoes.
Scatter some onions and garlic on top.
Season to taste.
Layer the remaining potatoes and onions, seasoning between each layer.
Push vegetables down into dish and sprinkle with chilli flakes.
Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
Serve with parsley and plenty of salt and pepper sprinkled over the top.

Nutrition Facts : Calories 134.5, Fat 6.8, SaturatedFat 4.3, Cholesterol 17.8, Sodium 54.2, Carbohydrate 17.2, Fiber 2.2, Sugar 2.2, Protein 2

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

Ingredients

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.

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