POTATO AND ONION BAKE RECIPE
This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 1h25m
Number Of Ingredients 7
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)
Nutrition Facts : Calories 235 kcal, Carbohydrate 40 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Fiber 8 g, Sugar 2 g, Sodium 616 mg, ServingSize 1 serving
CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES
This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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