Best Boulangerie Potatoes Recipes

BOULANGERE POTATOES

Boulangere Potatoes image

Make and share this Boulangere Potatoes recipe from Food.com.

Provided by Dancer

Categories Potato

Time 1h20m

Yield 1 batch

Number Of Ingredients 5

Ingredients

2 lbs potatoes, sliced
2/3 cup vegetable oil
1 lb onion
7 tablespoons butter
2 cups chicken stock

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.

FENNEL & LEMON BOULANGèRE POTATOES

Fennel & lemon boulangère potatoes image

Serve these boulangère potatoes with fennel seeds and lemon for a healthy, flavour-packed side dish. It makes a great side for a Sunday roast

Provided by Melissa Thompson - Journalist and food writer

Categories Side dish

Time 1h30m

Yield Serves 4-6 as a side

Number Of Ingredients 6

Ingredients

1.5kg Maris Piper potatoes
2 onions
1 tbsp fennel seeds, crushed
1 lemon, zested and juiced
450ml vegetable or chicken stock
50g unsalted butter

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.

Nutrition Facts : Calories 231 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

POTATOES A LA BOULANGERE

Potatoes a la Boulangere image

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

Ingredients

10 tablespoons unsalted butter
4 cups thinly sliced onions
2 1/2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
5 pounds red bliss potatoes, peeled and sliced into 1/8-inch rounds
1 tablespoon finely chopped fresh thyme
1 1/2 cups low-sodium store-bought chicken stock or broth

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.