BOULANGERE RECIPES
BOULANGERE POTATOES - FRENCH POTATO RECIPE | GREEDY GOURMET
Boulangere Potatoes comprises layers of thinly sliced potatoes spruced up with sliced onion and herbs. French cuisine at its best!
Provided by Michelle Minnaar
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C / fan 180°C / 392°F / gas mark 6.
- Heat the oil in a large frying pan.
- Gently fry the onions and thyme until softened and translucent, which takes around 5 minutes.
- Remove from heat.
- Place the first layer of potatoes in a large ovenproof baking dish.
- Sprinkle over a third of the onions, then add another potato layer.
- Repeat until all onions and potatoes have been used up.
- Pour over the stock and bake for 50-60 minutes or until the potatoes are cooked and golden brown on top.
- Serve immediately with the dish of your choice. Enjoy!
Nutrition Facts : ServingSize A big heap, Calories 178, SugarContent 4.2 g, SodiumContent 147.8 mg, FatContent 3.8 g, SaturatedFatContent 0.6 g, TransFatContent 0 g, CarbohydrateContent 33.7 g, FiberContent 5.2 g, ProteinContent 3.6 g, CholesterolContent 0 mg
LEEK, POTATO & BACON BAKE RECIPE | BBC GOOD FOOD
This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Total Time 1 hours
Cook Time 45 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.35 milligram of sodium
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Category Dinner, Side dish, Supper
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- 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.
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- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
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BOULANGERE POTATOES - FRENCH POTATO RECIPE | GREEDY GOURMET
Boulangere Potatoes comprises layers of thinly sliced potatoes spruced up with sliced onion and herbs. French cuisine at its best!
From greedygourmet.com
Total Time 1 hours 25 minutes
Cuisine French
Calories 178 per serving
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Total Time 1 hours 25 minutes
Cuisine French
Calories 178 per serving
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