Potatoes Boulangere With With Leek And Onions Recipes
POTATOES BOULANGèRE
This dish is like a potato gratin but without the cheese and cream; the pancetta (Italian cured bacon) adds rich flavor. It would make a great side dish for roast chicken or beef.
Provided by Jean-Pierre Moullé
Categories Side dishes
Yield six as a side dish.
Number Of Ingredients 9
Steps:
- Heat the oven to 375°F. Heat the olive oil in a medium (9-inch) Dutch oven over medium heat. When the oil is hot, add the pancetta. Sauté until it just begins to crisp and turn brown, about 4 min. Add the onions, thyme, bay leaf, salt, and pepper. Cook, stirring occasionally and more frequently toward the end, until the onions are deep golden, about 14 min. Meanwhile in a small saucepan, bring the chicken broth to a boil and then remove from the heat. Add the potatoes to the onions and cook, stirring for a minute or two. Pour the hot broth over the potatoes and onions and bring the pot to a boil, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan. Cover the pot, put it in the oven, and bake for about 15 min. Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about another 25 min. Discard the bay leaf and thyme before serving.
Nutrition Facts : ServingSize six as a side dish., Calories 260 kcal, Fat 110 kcal, SaturatedFat 4 g, TransFat 12 g, Carbohydrate 30 g, Fiber 3 g, Protein 6 g, Cholesterol 10 mg, Sodium 540 mg, UnsaturatedFat 7 g
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
BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)
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
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
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.
POTATOES BOULANGERE WITH WITH LEEK AND ONIONS
This dish is wonderful if you place a piece of buttered fresh cod on top 10 minutes before serving. Place back into a hot oven and continue to cook. Serve with a fresh spinach salad for a wonderfully light meal. Alternatively, serve with slices of roast leg of lamb studded with rosemary and garlic.
Provided by English_Rose
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- Grease a rectangle roasting tin or a wide shallow dish with ¼ of the butter.
- Wash and slice thinly into rounds (don't peel the skins - they're good for you)
- Finely slice the onion and leek. Fry in another ¼ of the butter in a hot frying pan until lightly coloured.
- Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato.
- Pour over the broth, then dot with remaining butter.
- Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
- Serve.
Nutrition Facts : Calories 339.4, Fat 13, SaturatedFat 7.7, Cholesterol 30.5, Sodium 768.6, Carbohydrate 47.4, Fiber 5.9, Sugar 4.9, Protein 9.6
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