Pommes De Terre Boulangere Recipes

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CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES



Classic Pommes Boulangère - French Gratin Potatoes image

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

2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
2 onions, peeled and sliced thinly
7 fluid ounces hot stock
1 ounce melted butter
salt
freshly grated black pepper
rosemary (optional)
thyme (optional)

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.

BOULANGèRE POTATOES



Boulangère potatoes image

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h20m

Number Of Ingredients 5

2 onions, thinly sliced
few thyme sprigs
2 tbsp olive oil
1 ½kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock

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.

Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY



Pommes De Terre a la Boulangere: Potatoes a la Bakery image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons butter
1 tablespoon olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock

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.

POMMES DE TERRE BOULANGERE



POMMES DE TERRE BOULANGERE image

Categories     Potato     Side     Bake     Low Fat

Yield 8-10 servings

Number Of Ingredients 9

3 slices thick-cut bacon, cut into 1/2 inch pieces.
l large onion, halved and sliced thin
1 1/2 teaspoons salt
2 teaspoons chopped fresh thyme
1/2 teaspoon pepper
1 1/4 cups low sodium chicken broth
1 1/4 cups beef broth
3 pounds yukon gold potatoes, peeled
2 tablespoons unsalted butter cut into 4 pieces

Steps:

  • Cook bacon in saucepan over medium-low heat until crisp, about 10-13 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl,add bacon, thyme, remaining 1 teaspoon salt and pepper. Add broths to now empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits. Slice potatoes 1/8 inch thick. Transfer to bowl wtih onion mixture and toss to combine. Transfer to greased 13 X 9 baking dish. Firmly press down to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter. Bake at 425, uncovered, until potatoes are tender and golden brown on edges and most of the liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

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