BOULANGèRE POTATOES
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
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
FENNEL & LEMON BOULANGèRE POTATOES
Serve these boulangère potatoes with fennel seeds and lemon for a healthy, flavour-packed side dish. It makes a great side for a Sunday roast
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 1h30m
Yield Serves 4-6 as a side
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
- Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
- Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.
Nutrition Facts : Calories 231 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
POTATOES A LA BOULANGERE
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
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.
LIGHT POTATO BAKE
This is a 'Boulangere Potato" dish. It is thinly sliced potatoes baked with garlic and liquid stock. For a gluten-free diet ensure that the stock used is gluten free- I use Massell brand (it's also lactose free and suitable for vegans). A variation on the dish is after cooking sprinkle with some grated light cheese and grill or return to the oven until the cheese melts. Alternatively you can use sliced kumara or a mix of potato and kumara
Provided by Jubes
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to moderately hot 200°C (400°F ) and thoroughly grease a one litre gratin dish or similar size baking dish.
- Peel and thinly slice the potatoes. Arrange the potatoes in the base of the dish- overlap them and arrange evenly. Add a little crushed garlic and season with salt and pepper whilst layering the potatoes.
- Pour over the stock and bake uncovered for one hour, or until the potato is tender and the top crisp and brown.
- Variation- sprinkle with a grated cheese and either grill or return to the oven until the cheese has melted.
- For Vegetarian option omit the chicken broth.
Nutrition Facts : Calories 231.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 3, Sodium 160.3, Carbohydrate 47.8, Fiber 5.5, Sugar 3.6, Protein 7.7
LIGHT BOULANGERE POTATOES
Make and share this Light Boulangere Potatoes recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Set rack in middle of oven and heat oven to 350º.
- Peel and slice potatoes and onion; thin is good.
- In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
- Repeat, finishing with a layer of potatoes.
- Pour on stock and dot with butter.
- Bake for 30 minutes at 350º, covered with aluminum foil.
- Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
- Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.
Nutrition Facts : Calories 306.9, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.7, Sodium 314.1, Carbohydrate 49.9, Fiber 5.6, Sugar 6.2, Protein 9.6
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