Embark on a culinary journey to the heart of French cuisine with Pommes de Terre à la Boulangère, a classic potato dish that embodies the essence of rustic elegance. This delectable dish, also known as "Potatoes Baker's Style," is a harmonious blend of thinly sliced potatoes, aromatic onions, and a rich, flavorful broth, all lovingly layered and baked to perfection.
Our curated collection of recipes offers a diverse range of variations on this timeless dish, catering to various dietary preferences and culinary inclinations. From the traditional Pommes de Terre à la Boulangère, featuring a luscious chicken broth and a golden crust, to a vegetarian delight crafted with a savory vegetable broth, each recipe promises a unique taste experience.
For those seeking a hearty and indulgent meal, explore our recipe that incorporates succulent bacon and melted cheese, creating a symphony of flavors that will tantalize your taste buds. Alternatively, if you prefer a lighter, yet equally satisfying option, our recipe featuring a creamy bechamel sauce and a sprinkling of grated Parmesan cheese will surely captivate your senses.
Whether you're a seasoned home cook or a novice in the kitchen, our comprehensive guide to Pommes de Terre à la Boulangère will equip you with the knowledge and techniques to create this French masterpiece in the comfort of your own home. Let your taste buds travel to the charming boulangeries of France as you savor the irresistible aroma and delectable flavors of this classic dish.
POMMES DE TERRE A LA BOULANGERE
Make and share this Pommes De Terre a La Boulangere recipe from Food.com.
Provided by Dixie_Amazon
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
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.
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.
POMMES DE TERRE BOULANGèRE
Provided by Jan Ellen Spiegel
Categories quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
- Meanwhile, in a medium skillet, combine onion with 1 tablespoon fat. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add 4 thyme sprigs. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard thyme sprigs.
- Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add 2 tablespoons fat (or as needed to provide a thick coating on bottom of pan). When fat is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
- Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Chop remaining 2 sprigs thyme (or if stems are woody, use leaves only), sprinkle over potatoes and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 1625 milligrams, Sugar 11 grams
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:
- Use a variety of potatoes. This will give your dish a more interesting flavor and texture. Some good options include russet potatoes, Yukon Gold potatoes, and red potatoes.
- Slice the potatoes thinly. This will help them cook evenly. If you're using a mandoline, be careful not to slice them too thinly, or they'll fall apart during cooking.
- Don't overcrowd the baking dish. Make sure there's enough space between the potatoes so that they can cook evenly.
- Season the potatoes well. Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
- Bake the potatoes until they're tender. This will usually take about 45 minutes to an hour. You can check for doneness by inserting a knife into the center of the potatoes. If the knife goes in easily, the potatoes are done.
- Serve the potatoes immediately. They're best when they're hot and crispy.
Conclusion:
Pommes de terre à la boulangère is a classic French dish that's easy to make and always a crowd-pleaser. It's a great way to use up leftover potatoes, and it's also a delicious and elegant side dish for any occasion. So next time you're looking for a simple but satisfying potato recipe, give pommes de terre à la boulangère a try!
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