Potatoes Boulangere

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Potatoes Boulangere

They are then covered in a. Boulangère potatoes is a baked potatoes dish.


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Bake for 1 hour until the potatoes are tender and golden on top.

Potatoes boulangere. Tip into the baking dish. Pour over the stock and dot with the remaining butter. Grease a 20 x 30cm baking dish with butter.

Serve immediately with roasted meats as an alternative to roast potatoes or with a hob made pot roast and vegetables. Peel and slice the potatoes thinly by hand or by using a mandoline or food processor. Add the potatoes and cook for another 23 minutes then stir in the thyme and nutmeg.

Peel the potatoes. Thinly slice using a mandoline or a food processor with a slicing disc. The potatoes are thinly sliced then layered in a baking dish with various seasonings added in between each layer.

Sprinkle over a few onions see picture above and continue. Heat oven to 200Cfan 180Cgas 6. Boulangère Potatoes is the french name for oven baked sliced potatoes and onions.

Add a layer of potatoes to the base. They make a lighter and healthier alternative to creamy scalloped potatoes or cheesy potatoes. Fry the onions and thyme sprigs in the oil until softened and lightly coloured about 5 mins.

Brush with the top of the potatoes with the melted butter. Use a little of the butter to grease a dish around 30 x 20 x 5cm. Spread a layer of potatoes over the base of a 15-litre oiled gratin dish.

Boulangere Potatoes makes for an amazing casserole type of dish that combines thinly sliced potatoes sautéed sliced onions garlic and butter. Place the potatoes on the high shelf of the oven at 180 degrees centigradegas mark 4 for 45 - 60 minutes or until tender and the top layer is a crisp golden brown.


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