Light Boulangere Potatoes Recipes

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.

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.

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.

Steps:

• Pre heat oven 350 (180).
• butter a shallow baking dish allover up the sides as well.
• Peel the potatoes and slice thinly then chop the onion.
• Layer potatoes in dish and sprinkle some of the onion then season with s/p.
• continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter.
• Bake for 45mins.