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 (FRENCH SCALLOPED POTATOES)
These are made with stock instead of milk.
Provided by Daune (pronounced "Dawn") Browne
Categories Side Casseroles
Time 2h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees F. Butter a large baking dish with 1 tablespoon of butter.
- 2. Bring stock to boil as you slice the potatoes.
- 3. Thinly slice the potatoes. Add potatoes to a large bowl, season with salt and pepper and toss.
- 4. Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover the potatoes by about 2/3's. Press down gently with your hands.
- 5. Sprinkle sliced onion evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.
- 6. Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.
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.
GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- 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.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium
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 A LA BOULANGERE
This recipe is easy but time consuming. However, I guarantee once you have tasted it you may think it was worth your while. I had this at friend's house one evening and I had to have the recipe, so I could share it with all of you. Recipe courtesy: Emeril Lagasse, "Emeril's Potluck", 2004.
Provided by Manami
Categories Potato
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Set a large skillet over medium heat and add 2 Tablespoons of butter to the pan.
- Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
- Season the onions with 1/2 teaspoon of salt & 1/4 teaspoon of the pepper.
- Set the onions aside to cool.
- Using the same skillet, melt another 2 Tablespoons of butter over medium-high heat, and sauté about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
- Season the potatoes 1/2 teaspoon salt & 1/4 teaspoon black pepper.
- Set the potatoes aside to cool while you continue to cook the remaining potatoes.
- Repeat this process with the remaining butter, salt & pepper.
- Once all of the potatoes have been cooked & cooled place 1/4 of them in a slightly overlapping single layer into a 9x13 casserole pan.
- Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
- Place another layer of the potatoes on top of the onions, another third of the onions and another teaspoon of the thyme.
- Repeat this process with the remaining potatoes, onions & thyme, finishing with a top layer of potatoes.
- Pour the chicken stock over the potatoes and sprinkle with grated cheese.
- Place the casserole in the oven.
- Bake for 25 minutes, reduce oven temperature to 350F degrees, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes longer.
- Remove the casserole from the oven, and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 408, Fat 17, SaturatedFat 4, Cholesterol 6.8, Sodium 906.6, Carbohydrate 55.4, Fiber 6.1, Sugar 7, Protein 9.8
POTATOES A LA BOULANGERE
This recipe from Anna Olson is so good! I made it for a staff potluck at work and there wasn't a single bite left. The potatoes may need more than an hour to cook so check them at the end of the cooking time to see if they are tender.
Provided by Irmgard
Categories Low Protein
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Butter an 8-cup baking dish with 1 tablespoons of the butter and rub with the garlic.
- Set aside.
- In a saute pan over medium heat, add the remaining 2 tablespoons of butter and olive oil and add the onions.
- Cook, stirring often, until they are a rich golden brown colour, about 20 minutes.
- Add the sherry and tarragon and cook until the liquid is absorbed.
- Remove from the heat and season to taste.
- Arrange a layer of sliced potatoes in the bottom of the baking dish, season lightly and top with about 1/3 of the caramelized onions.
- Arrange another layer of potatoes over the onions, and repeat the process until all of the potatoes and onions are used, finishing with potatoes on top.
- Bring the chicken stock up to a simmer and pour slowly over the potatoes.
- Cover the dish with parchment and then foil and bake for 40 minutes.
- Uncover the dish and bake 20 minutes more, until the potatoes are tender. Test by inserting a knife into the dish - the potatoes should feel tender.
- Let cool 10 minutes before serving.
Nutrition Facts : Calories 239.7, Fat 7.3, SaturatedFat 3.3, Cholesterol 14.2, Sodium 137.7, Carbohydrate 32.8, Fiber 2.9, Sugar 5.1, Protein 5.1
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