Best Boulangere Potatoes Recipes

BOULANGèRE POTATOES

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.

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Steps:

• Pre-heat oven to 150C/300F/Gas mark 3.
• Butter a large shallow ovenproof dish.
• Peel potatoes thinly, do not rinse.
• Peel and slice the onions thinly.
• Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
• Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
• Continue until all the potatoes & onions are used up, ending with a potato layer.
• Pour over the hot stock.
• Brush with the top of the potatoes with the melted butter.
• Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
• Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

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.

POTATOES A LA BOULANGERE

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.

FENNEL & LEMON BOULANGèRE POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
• Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
• Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.

BOULANGERE POTATOES

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.

CROCK POT POTATOES BOULANGERE

Steps:

• Melt butter in skillet over medium heat, add onions and cook, stirring, until softened.
• Add thyme, salt and pepper and cook for 1 minute then remove from heat.
• Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes.
• Add stock to cover.(If making ahead, place in refrigerator at this point).
• Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender.
• If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.

BOULANGERE POTATOES (FRENCH SCALLOPED POTATOES)

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.

POTATOES BOULANGèRE

Steps:

• In a 1-cup glass measure combine the butter and the broth and microwave the mixture at high power (100%) for 1 minute, or until the butter is melted. In a small microwave-safe bowl or casserole arrange one third of the potato slices, drained, in one layer, top them with one third of the onion slices, and layer the remaining vegetable slices in the same manner. Pour the butter mixture over the potato mixture and sprinkle the top with the salt and pepper to taste. Microwave the mixture, three fourths covered with microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or until the potatoes are tender.

BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)

Steps:

• Preheat oven to 180 degrees.
• Grease base and sides of 1.5 litre ovenproof dish.
• Line dish with some of the sliced potatoes.
• Scatter some onions and garlic on top.
• Season to taste.
• Layer the remaining potatoes and onions, seasoning between each layer.
• Push vegetables down into dish and sprinkle with chilli flakes.
• Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
• Serve with parsley and plenty of salt and pepper sprinkled over the top.

POTATOES BOULANGERE

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.

POTATOES BOULANGERE

Steps:

• Pre-heat oven to gas 4 or 180c.
• Grease with butter an oblong roasting tin, or a wide shallow dish.
• Peel potatoes and slice thinly into rounds.
• Finely chop onion.
• Arrange a layer of potato on base of dish, sprinkle with onion, and salt and pepper.
• Continue until all is used up, ending with potato.
• Pour over the stock and milk, then dot with butter.
• Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
• For a change used chopped leek as well as or instead of onion.

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES

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.

BOULANGERE POTATOES

Steps:

• Sauté the potatoes in hot oil until golden; drain.
• Sauté the onions in the butter until soft.
• Layer the potatoes and onions in a greased baking dish.
• Add the stock and garnish.
• Bake at 350°F for 1 hour.
• Serve with Sour Cream Sauce (Recipe ID # 27989).

ROAST LEG OF LAMB WITH HARICOTS VERT AND BOULANGERE POTATOES

Steps:

• Tie the lamb or ask the butcher to do so.
• Cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
• Make slits in the lamb and insert the garlic slices into the meat.
• Coarsely chop the remaining 7 cloves.
• In a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
• Mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
• Preheat oven to 375°; lightly oil a large roasting pan.
• About 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
• Put the lamb in the roasting pan; roast for about 1 ½ hours, or until an instant-read thermometer inserted in the thickest part reads 134°.
• Begin checking the temperature after 1 hour and 10 minutes, keeping in mind that lamb will cook quickly once it reaches a temperature of 125°.
• Transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
• Remove the pan juices in the roasting pan to make the jus.
• Make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
• Slice the potatoes ½ inch thick and return them to the water to prevent discoloring.
• In a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
• Add in the garlic and cook, stirring, for about 2 minutes, until softened.
• Drain the potatoes and add them in to the pan along with the parsley, thyme, and rosemary; season with salt and pepper, and cook for 10-12 minutes, until the potatoes and onions begin to brown lightly.
• Add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
• Add in the remaining ¾ cup stock and cook, tossing the potatoes and onions, for about 18 minutes, until the potatoes are tender when pierced with the tip of a sharp knife but still hold their shape and the stock has reduced to a thick, flavorful glaze; set aside, covered, to keep warm.
• Make the haricots verts: in a big saucepan of boiling water, cook the beans for about 4 minutes, until tender but still firm; drain and toss with the butter and season with salt and pepper; set aside, covered, to keep warm.
• Make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
• Set the pan on the stove, covering 2 burners.
• Add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
• Add in the wine; bring to a boil.
• Deglaze the pan, using a wooden spoon to scrape up the browned bits sticking to the bottom; transfer the contents of the pan to a saucepan.
• Set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
• Add in the stock and the collected juices from the resting lamb and return to the boil, skimming any foam that rises to the surface.
• Cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
• Strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
• Carve the lamb and arrange the slices on a platter; spoon the potatoes and beans into bowls and serve alongside the lamb; pass the sauce in a sauceboat.
• Suggested to serve this with a young French red Burgundy, an aged Bourdeaux, or an Italian Barolo.

POTATOES A LA BOULANGERE

Steps:

• Preheat oven to 400 degrees. Saute onions in 3 T butter over medium high heat until nicely carmelized, about 25 minutes. Remove to a bowl and set aside to cool. Drain potatoes and pat dry using clean flour sack towels. In same skillet heat another 3 T butter and saute 1/3 of the potatoe slices about 5 minutes. Season with 1/3 of the S&P and remove to a separate bowl that will hold all of the potatoes. Repeat twice until all potatoes are cooked. Spray a 9x13 casserole with Pam. Then layer 1/3 of the potatoes in the casserole. Sprinkle 1/2 of the carmelized onions over the top and then sprinkle 1/2 of the thyme over the onions. Repeat with next 1/3rd of potatoes, remaining onions & thyme. End with remaining potatoes on top. Hold until ready to bake or cover & refrigerate overnight (bring to room temp before cooking). Pour the chicken stock over the potatoes and bake for 25 minutes at 400 degrees. Lower temp to 350 and continue baking another 25 to 30 minutes. Remove from oven and let casserole sit about 10 minutes before serving.

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.

BOULANGERE POTATOES

Steps:

• Preheat the oven to 350°F. Thinly slice the potatoes and onion with a mandolin or sharp knife. Layer the potato and onion alternately in a 8x4 inch deep dish, sprinkling parsley, salt and black pepper between each layer. Finish with a layer of potato.
• In a saucepan, heat the chicken stock and pour it over the top of the potatoes. Dot with butter. Cover the dish with foil and bake on the middle rack of the oven for 30 minutes, then remove the foil and press down on the potatoes to keep them submerged in the stock. Bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown. Remove from the oven and serve piping hot.
• *REMEMBER... if you're using store bought chicken stock, unless it's low sodium, it can be pretty salty so add salt sparingly between the potato layers.