Boulangère Potatoes
Boulangère Potatoes

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, boulangère potatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. On their way to church, women would take the Sunday roast of lamb in a dish, surrounded with sliced onions and potatoes, to the baker to be cooked in his oven while the family prayed. Boulangère potatoes is a baked potatoes dish. The potatoes are thinly sliced then layered in a baking dish, with various seasonings added in between each layer.

Boulangère Potatoes is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Boulangère Potatoes is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have boulangère potatoes using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Boulangère Potatoes:
  1. Take 4 x med large king Edward (or other floury)potatoes
  2. Prepare 2 x med white onions
  3. Get 560 ml or 1 pint chicken stock
  4. Get a few sprigs of thyme
  5. Take 2 x tsp butter (opt)
  6. Get 1 x tbsp olive oil

Saute the onions in the butter until soft. Layer the potatoes and onions in a baking dish. Add the potatoes to the onions and cook, stirring for a minute or two. Pour the hot broth over the potatoes and onions and bring the pot to a boil, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan.

Instructions to make Boulangère Potatoes:
  1. Thinly slice the onions and then as thin as you can with a knife or if you have a mandolin slice the potatoes to a thin size, and put them into cold water. Don't worry too much if you cannot get them as thin as mine but make sure the size is consistent so that they cook evenly. Please be so careful with the mandolin they are sharp.
  2. Make sure the potatoes are well covered with cold water, then pick the thyme leaves from the stalks. Get ready to assemble, drizzle the olive oil and butter if using in the bottom of the dish that you are using. I've got a lovely Dutch oven but any baking dish such as for lasagne will do.
  3. Start layering the ingredients, start with some onion scattered then sprinkle some thyme, followed by overlapping slices of potato. Season each time you add the potatoes.
  4. Keep layering until you've used up all onion and potatoes, if it looks like you have more of one than the other just be more generous with that one. When your dish is full of your veg pour over the stock, I've used a homemade chicken stock but you can use any bought stock or bouillon just take care with the salt levels.
  5. This dish classically has a shoulder of lamb sat on top while it slowly braises, I've chosen a piece of pork belly but by all means just cook without if you prefer. Mine cooked for 3 hours at 150c, I separated them at this stage and cooked for another hour.
  6. Basically depending on the size and depth of your dish the timings will vary, mine was very deep so 4 hours at 150c was perfect for the stock to completely absorb into the potatoes but that is for you to work out. This dish is perfect with any roasted meat or as a vegetarian option? Hope you enjoy, see link to video https://www.youtube.com/watch?v=mYqqt3aZ-rE&t=270s

Add the potatoes to the onions and cook, stirring for a minute or two. Pour the hot broth over the potatoes and onions and bring the pot to a boil, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan. 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.

So that’s going to wrap this up with this exceptional food boulangère potatoes recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!