Potatoes Boulangere Recipes
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
Make and share this Boulangere Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 1 batch
Number Of Ingredients 5
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.
POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY
Steps:
- Preheat the oven to 300 degrees F.
- Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
POTATOES BOULANGERE
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
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
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.
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2015-09-16 Method. Preheat the oven to 180°C/350°F/gas 4. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage …
From jamieoliver.com
Servings 6Total Time 1 hr 20 minsCategory SidesCalories 269 per serving
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Servings 6Total Time 1 hr 20 minsCategory SidesCalories 269 per serving
- Preheat the oven to 180°C/350°F/gas 4.Peel and thinly slice the potatoes, and peel, halve and finely slice the onions.
- Pick the sage leaves and finely slice most of them, leaving some whole.Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper.
- Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.
BOULANGERE POTATOES - FRENCH POTATO RECIPE | GREEDY …
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Method. Preheat oven to 375ºF. Heat 4 tablespoons of the butter and oil in a skillet and add onions. Cook until golden and soft (not brown), shaking the pan occasionally. Drain, saving the liquid. Liberally butter a 2-quart baking dish. …
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POTATOES BOULANGèRE RECIPE - SAGA
Peel and thinly slice potatoes and onion. Butter a 1 litre (1¾ pint) ovenproof dish and layer the vegetables in it, seasoning as you go. Pour over enough stock to just cover vegetables, dot with remaining butter and cover dish with foil. Bake …
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BOULANGèRE POTATOES RECIPE | DELICIOUS. MAGAZINE
Layer the potatoes in the buttered dish, seasoning between layers. Dissolve the stock cube in 500ml boiling water and pour over the potatoes. Dot with butter and cover with foil. Bake for 1 hour or until the potatoes are tender. Remove the …
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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 …
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POTATOES BOULANGERE WITH BACON - FRENCH CLASSIC RECIPE - GIANGI'S …
Potatoes Boulangere with Bacon. My personal spin on a classic French dish. Literally translated as ” potatoes from the baker” pommes boulangere originated in France centuries ago when in-home ovens were not a thing yet, and the baker will bake the citizen’s town dishes. The small towns in the rural areas had a baker that was equipped with rather wide terracotta ovens.
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From littlepotatoes.com
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BEST POTATOES A LA BOULANGERE RECIPES | FOOD NETWORK …
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Bake in a preheated 375° to 395° F oven for 35 to 45 minutes. A convection oven will require less time. Step 6 out of 6. While cooking, use a spatula to push the potatoes down as the stock evaporates. Add a little more stock as needed. Turn the oven off and the broiler on. Broil for 3 to 4 minutes to give a nice crisp top.
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From dailydish.co.uk
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POTATO BOULANGERE (FRENCH POTATO & ONION BAKE) - COOKING …
2021-09-03 Instructions. Preheat the oven to 180°C (fan oven). Peel and slice the onions and garlic. Melt 25 grams of butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. This should take around 15 …
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From cookingorgeous.com
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