Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, boulangère potatoes. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Boulangère Potatoes is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Boulangère Potatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.
Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. With sage, onion and a crispy Parmesan topping. Literally called "potatoes from the baker," pommes boulangère originated in France centuries ago when people in rural areas did not own ovens of their own.
To begin with this particular recipe, we must prepare a few components. You can have boulangère potatoes using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Boulangère Potatoes:
- Take 4 x med large king Edward (or other floury)potatoes
- Take 2 x med white onions
- Take 560 ml or 1 pint chicken stock
- Take a few sprigs of thyme
- Make ready 2 x tsp butter (opt)
- Make ready 1 x tbsp olive oil
Slice the potatoes as thinly as you can, or use a mandolin if you have one, leaving the peel on. Layer the potatoes in the buttered dish, seasoning between. Discard the bay leaf and thyme before serving. Indulge yourself and shake off those winter blues with our best Boulangère potatoes, a lighter, dairy free alternative to Dauphinoise.
Steps to make Boulangère Potatoes:
- Thinly slice the onions and then as thin as you can with a knife or if you have a mandolin slice the potatoes to a thin size, and put them into cold water. Don't worry too much if you cannot get them as thin as mine but make sure the size is consistent so that they cook evenly. Please be so careful with the mandolin they are sharp.
- Make sure the potatoes are well covered with cold water, then pick the thyme leaves from the stalks. Get ready to assemble, drizzle the olive oil and butter if using in the bottom of the dish that you are using. I've got a lovely Dutch oven but any baking dish such as for lasagne will do.
- Start layering the ingredients, start with some onion scattered then sprinkle some thyme, followed by overlapping slices of potato. Season each time you add the potatoes.
- Keep layering until you've used up all onion and potatoes, if it looks like you have more of one than the other just be more generous with that one. When your dish is full of your veg pour over the stock, I've used a homemade chicken stock but you can use any bought stock or bouillon just take care with the salt levels.
- This dish classically has a shoulder of lamb sat on top while it slowly braises, I've chosen a piece of pork belly but by all means just cook without if you prefer. Mine cooked for 3 hours at 150c, I separated them at this stage and cooked for another hour.
- Basically depending on the size and depth of your dish the timings will vary, mine was very deep so 4 hours at 150c was perfect for the stock to completely absorb into the potatoes but that is for you to work out. This dish is perfect with any roasted meat or as a vegetarian option? Hope you enjoy, see link to video https://www.youtube.com/watch?v=mYqqt3aZ-rE&t=270s
Ideal as a side to roast lamb or chicken, or use vegetable stock to make it veggie-friendly. Potato bake with bacon (boulangere potatoes) Super tasty, crispy, cheesy bacon-y potatoes. This potato bake with bacon, otherwise known as boulangere potatoes, is the perfect 'posh' side for serving with your meat and vegetables main. Delia's Potatoes Boulangeres with Rosemary recipe. These potatoes are so named because in France they were given to the local baker to place in a bread oven to cook slowly.
So that is going to wrap this up with this exceptional food boulangère potatoes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
