Best 7 Boulangere Potatoes Recipes
**Boulangere Potatoes: A Classic French Dish with a Twist**
Boulangere potatoes, a timeless French dish, are renowned for their delectable flavor and elegant presentation. This hearty dish features layers of thinly sliced potatoes, caramelized onions, and savory broth, all baked to perfection until golden brown. The result is a symphony of flavors and textures that will tantalize your taste buds.
This article offers a collection of boulangere potato recipes, each with its unique twist on the classic dish. From the traditional French boulangere to variations with herbs, cheese, and even sweet potatoes, these recipes cater to diverse preferences and dietary needs.
One recipe introduces a delightful combination of Gruyère and Parmesan cheeses, adding a rich and nutty flavor to the dish. Another recipe incorporates fresh rosemary and thyme, infusing the potatoes with a fragrant herbal aroma. For those seeking a vegetarian option, there's a recipe that replaces the traditional meat stock with a flavorful vegetable broth.
And for those who love a hint of sweetness in their savory dishes, one recipe features caramelized apples, creating a harmonious balance of sweet and savory flavors. With step-by-step instructions and helpful tips, these recipes make it easy to recreate this classic French dish in the comfort of your own kitchen.
So, gather your ingredients, preheat your oven, and embark on a culinary journey to discover the delectable world of boulangere potatoes.
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.
POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY
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.
BOULANGERE POTATOES
Make and share this Boulangere Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 1 batch
Number Of Ingredients 5
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.
CROCK POT POTATOES BOULANGERE
Before ovens were part of every home in France people would drop their Sunday roast off at the local baker, surrounded by sliced onions and potatoes, on the way to church. On their way home they would pick up the cooked meal ready to enjoy! This is a slow cooker version. I'm sure you'll love this. If you love potatoes and onions how could you not? Recipe found in The 150 Best Slow Cooker Recipes. You can partially prepare this dish the night before. Complete the first 4 steps and refrigerate overnight. The next day you simply continue cooking as directed in step 5. This dish is even better if you use a really good homemade stock but commercial stock works well, too.
Provided by Dreamer in Ontario
Categories Potato
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 BOULANGèRE
Categories Microwave Onion Potato Side Quick & Easy Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure combine the butter and the broth and microwave the mixture at high power (100%) for 1 minute, or until the butter is melted. In a small microwave-safe bowl or casserole arrange one third of the potato slices, drained, in one layer, top them with one third of the onion slices, and layer the remaining vegetable slices in the same manner. Pour the butter mixture over the potato mixture and sprinkle the top with the salt and pepper to taste. Microwave the mixture, three fourths covered with microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or until the potatoes are tender.
BOULANGERE POTATOES (FRENCH SCALLOPED POTATOES)
These are made with stock instead of milk.
Provided by Daune (pronounced "Dawn") Browne
Categories Side Casseroles
Time 2h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees F. Butter a large baking dish with 1 tablespoon of butter.
- 2. Bring stock to boil as you slice the potatoes.
- 3. Thinly slice the potatoes. Add potatoes to a large bowl, season with salt and pepper and toss.
- 4. Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover the potatoes by about 2/3's. Press down gently with your hands.
- 5. Sprinkle sliced onion evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.
- 6. Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.
POTATOES BOULANGERE
I like to make this on a cold day to go with stew, you can keep them warm in the oven and they don't spoil, It is from Delia's book and we love them. You can use what ever stock you like beef, chicken, or veg.
Provided by Tea Jenny
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven 350 (180).
- butter a shallow baking dish allover up the sides as well.
- Peel the potatoes and slice thinly then chop the onion.
- Layer potatoes in dish and sprinkle some of the onion then season with s/p.
- continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter.
- Bake for 45mins.
Tips:
- Choose the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for Boulangère potatoes, as they hold their shape well and absorb the flavors of the other ingredients.
- Slice Potatoes Thinly: Using a mandoline or a sharp knife, slice the potatoes thinly and evenly. This will ensure they cook evenly and absorb the flavors better.
- Layer the Potatoes and Aromatics: Arrange the potato slices in a single layer in a baking dish, then top with the thinly sliced onions and garlic. Repeat the layers until all the ingredients are used up.
- Use Good Quality Stock: The stock you use will greatly impact the flavor of the dish, so opt for a flavorful chicken or vegetable stock. You can also use a combination of stocks for a richer flavor.
- Season Generously: Don't be shy with the seasoning! Season each layer of potatoes and onions with salt, pepper, and any other herbs or spices you like.
- Cover and Bake: Cover the baking dish tightly with aluminum foil or a lid and bake the potatoes in a preheated oven until they are tender and golden brown on top.
Conclusion:
Boulangère potatoes are a simple yet elegant dish that is perfect for any occasion. With its creamy, flavorful potatoes, caramelized onions, and rich stock, it's sure to be a hit with everyone at the table. Whether you're serving it as a side dish or a main course, Boulangère potatoes are a delicious and satisfying meal. So next time you're looking for a comforting and flavorful potato dish, give this classic French recipe a try!
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