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Boulangere Potatoes

This dish takes time; don't rush it! The result is worth it: meltingly tender potato slivers topped with a crunchy, golden crust like French bread, hence the name, Pommes Boulangere.

ingredients

serves 6
1 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
2 onions
25 g butter
300 ml hot chicken or vegetable stock
sea salt
freshly ground black pepper
a few sprigs of thyme

method

1. Heat the oven to 180°C/gas 4.

2. Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.

3. Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.

4. Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.

5. Remove the foil and bake for a further 30 minutes. The potato should be soft all the way through and the top layer golden brown.

What did you think?

10 people have helped to review this recipe. Thankyou!

Boulangere
posted by Mike @ 02:14PM, 3/06/09
Boulangere Potatoes were so named because the dishes were given to the baker to cook overnight in the bread oven, not because it looks like French Bread.

The onions should be slowly sauteed first to soften them. The idea is that in the final dish they have almost disappeared.
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