Potatoes Boulangere With With Leek And Onions Recipes
POTATOES BOULANGERE WITH WITH LEEK AND ONIONS
This dish is wonderful if you place a piece of buttered fresh cod on top 10 minutes before serving. Place back into a hot oven and continue to cook. Serve with a fresh spinach salad for a wonderfully light meal. Alternatively, serve with slices of roast leg of lamb studded with rosemary and garlic.
Provided by English_Rose
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- Grease a rectangle roasting tin or a wide shallow dish with ¼ of the butter.
- Wash and slice thinly into rounds (don't peel the skins - they're good for you)
- Finely slice the onion and leek. Fry in another ¼ of the butter in a hot frying pan until lightly coloured.
- Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato.
- Pour over the broth, then dot with remaining butter.
- Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
- Serve.
Nutrition Facts : Calories 339.4, Fat 13, SaturatedFat 7.7, Cholesterol 30.5, Sodium 768.6, Carbohydrate 47.4, Fiber 5.9, Sugar 4.9, Protein 9.6
POTATOES BOULANGERE
I like to make this on a cold day to go with stew, you can keep them warm in the oven and they don't spoil, It is from Delia's book and we love them. You can use what ever stock you like beef, chicken, or veg.
Provided by Tea Jenny
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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