Best 3 Classic Pommes BoulangÃre French Gratin Potatoes Recipes

BOULANGèRE POTATOES

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.

POMMES BOULANGèRE WITH ROAST LAMB

Steps:

• Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
• Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don't burn. Heat oven to 190C/fan 170C/gas 5.
• Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
• Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
• While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
• Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
• Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE

Steps:

• Pre-heat the oven to 200°C/gas 6.
• Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
• Generously grease the base of an ovenproof pan or baking dish with melted butter.
• Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
• Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
• Cooks Notes:.
• Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
• Historical Note:.
• Mrs. Landemare's original recipe is:.
• Potatoes. Fresh butter.
• Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.