Crock Pot Potatoes Boulangere 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.

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.

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.

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.