Boulangere Potatoes Savoury Potato And Onion Bake Recipes

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

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.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

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.

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.

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).

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.