Best 3 Classic Pommes Boulangère French Gratin Potatoes Recipes
**Pommes Boulangère: A Classic French Dish with a Twist**
Pommes boulangère is a classic French dish that combines thinly sliced potatoes, onions, and garlic, all baked together in a flavorful broth. This hearty and comforting dish is a staple of French cuisine and is often served as a side dish to accompany roasted meats or poultry. Our collection of pommes boulangère recipes offers a variety of takes on this classic dish, from traditional to modern and everything in between. Whether you're looking for a simple and straightforward recipe or something with a bit more flair, we have the perfect recipe for you.
**Explore a World of Pommes Boulangère Flavors**
Our recipes include both classic and contemporary interpretations of pommes boulangère. For a traditional approach, try our "Classic Pommes Boulangère" recipe, which features thinly sliced potatoes, onions, and garlic baked in a flavorful beef broth. If you're looking for something a bit more modern, our "Pommes Boulangère with Gruyère Cheese" recipe adds a rich and creamy layer of melted cheese to the dish. For a vegetarian option, our "Pommes Boulangère with Mushrooms and Herbs" recipe combines earthy mushrooms with a medley of fresh herbs for a flavorful and satisfying dish.
**Tips for the Perfect Pommes Boulangère**
To achieve the perfect pommes boulangère, there are a few key tips to keep in mind. First, use a mandoline or sharp knife to thinly slice the potatoes evenly. This will ensure that they cook evenly and create a beautiful layered effect in the dish. Second, don't overcrowd the baking dish. The potatoes should be arranged in a single layer so that they have enough space to cook properly. Finally, be patient! Pommes boulangère takes time to cook, but the slow and steady baking process is what gives it its signature tender texture and rich flavor.
**Elevate Your Meals with Pommes Boulangère**
Pommes boulangère is a versatile dish that can be enjoyed in a variety of ways. Serve it as a side dish to roasted meats or poultry, or pair it with a simple green salad for a vegetarian main course. You can also enjoy pommes boulangère as a hearty breakfast or brunch dish. No matter how you choose to serve it, pommes boulangère is sure to impress your taste buds and leave you feeling satisfied.
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
POMMES BOULANGèRE WITH ROAST LAMB
An irresistible all-in-one dish from Gordon - sure to be a firm favourite in minutes
Provided by Gordon Ramsay
Categories Dinner, Main course, Side dish, Supper
Time 3h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 706 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.13 milligram of sodium
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:
- Make sure to use a good quality, starchy potato for this recipe, such as Yukon Gold or Russet potatoes.
- Slice the potatoes thinly and evenly so that they cook evenly.
- Do not overcrowd the potatoes in the baking dish. They should be in a single layer so that they can get crispy.
- Use a good quality olive oil or butter to coat the potatoes. This will help them to brown and crisp up.
- Season the potatoes generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
- Bake the potatoes in a preheated oven until they are tender and golden brown. The cooking time will vary depending on the thickness of the potatoes and the oven temperature.
- Serve the pommes boulangère immediately with your favorite main course.
Conclusion:
Pommes boulangère is a classic French gratin potato dish that is easy to make and always a crowd-pleaser. It is a versatile dish that can be served with a variety of main courses, such as roasted chicken, fish, or steak. The starchy potatoes, combined with the crispy edges and the flavorful broth, make this dish a true comfort food. Whether you are a seasoned cook or a beginner, pommes boulangère is a great recipe to try. So next time you are looking for a delicious and easy side dish, give this classic French dish a try.
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