Best 3 Boulangere Potatoes French Scalloped Potatoes Recipes
**Boulangère Potatoes: A Classic French Dish with a Twist**
Boulangère potatoes, also known as French scalloped potatoes, are a delectable dish that combines thinly sliced potatoes, caramelized onions, and a flavorful broth. This classic French dish has been enjoyed for centuries and has undergone various interpretations, resulting in a diverse range of recipes. Our collection of boulangère potato recipes offers a culinary journey through different variations of this beloved dish. From traditional techniques to modern twists, our recipes cater to various tastes and preferences. Discover the secrets of creating perfectly crispy potatoes, tender onions, and a rich, savory broth that will leave you craving for more. Whether you're looking for a comforting family meal or an elegant dish to impress your guests, our boulangère potato recipes are guaranteed to satisfy.
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.
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.
BOULANGèRE POTATOES
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
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
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to break down during cooking.
- Slice the potatoes thinly and evenly: This will help them cook evenly.
- Use a good quality cheese: A flavorful cheese, such as Gruyère or Comté, will add a lot of flavor to the dish.
- Don't skimp on the butter: Butter adds richness and flavor to the potatoes.
- Cook the potatoes slowly and gently: This will help them develop a tender, creamy texture.
- Let the potatoes rest before serving: This will allow them to set and firm up slightly.
Conclusion:
Whether you're looking for a classic French side dish or a comforting family meal, boulangere potatoes are a delicious and easy-to-make option. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you're in the mood for something hearty and satisfying, give boulangere potatoes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
