Boulangère Potatoes - Potatoes and Onion Baked in the Oven

Liven up you Valentine's Day meal with these melt in your mouth potatoes. Potatoes cooked in a little stock along with the sweetness from the onions and finished with a lovely crispy, crunchy top.

So, if you only ever go for making mashed potato, why not try these instead? Very, very easy to make and they look good too!


A bit like dauphinoise potatoes in the last post, but without the cream. This recipe serves two, but of course you can just double it to serve four.



Yield: 2

Boulangère Potatoes

A bit like dauphinoise potatoes but without the cream.
Just double the recipe to serve 4
prep time: 10 minscook time: 1 hour and 50 minstotal time: 1 hours and 60 mins

ingredients:

3 good sized potatoes - peeled and very thinly sliced to 1 or 2mm (best to use a mandolin slicer)
2 onions - peeled and thinly sliced to about 5mm
1 good knob of butter - say 20g
1 good knob of butter - again say 20g but this need to be melted
a glug of olive oil
100ml chicken stock made from half of a Knorr stock cube (Oxo aren't the same)
sea salt and freshly ground pepper

instructions

Pre-heat your oven to 180C/350F or Gas 4

Get yourself a suitably sized dish - mine was about 8 x 5 inches and about 2 inches deep.

Take a very small amount of butter and grease the inside of the dish.

Heat up 20g of the butter along with a glug of oil in a nice big non-stick frying pan.

Throw in the sliced onions and turn the heat to low.  Stir them about once and leave them to cook.  After about 10 minutes give them a little move about in the pan.  Why? Because leaving them on a low heat is what makes them start to caramelise.  You want your onions nice and soft and golden.  So it might take about 20 minutes or so.  Just check on them now and then.

When you're happy with them add a layer of potatoes to the buttered dish.  Lightly with salt and pepper, brush the potatoes with a bit of the butter. 

Now do a layer of onions and repeat this, doing a layer of onion and then potatoes, again lightly seasoning the potatoes as you go (but go careful with the salt) and then brush with butter. Before you add the top layer (which must be potatoes) carefully pour over the chicken stock.

Remember, you need to finish with potatoes as the top layer.

Cover the dish tightly with kitchen foil and bake middle shelf of the oven for about 1 hour and 15 minutes.

Test by inserting a sharp knife to see if they're done.  Once they're cooked, remove the foil and turn the heat up to 200C/400F of Gas 6 and cook for another 15 minutes or so - until the top is nice and golden.
Created using The Recipes Generator

10 comments

  1. I made Boulangere Potatoes not that long ago and they were truly melt in the mouth delicious! http://theenglishkitchen.blogspot.com/2011/01/boulangere-potatoes.html
    Very easily made too. I thought the stock gave the potatoes a lovely flavour, and was so much heathier than using cream as in Dauphinoise! Yours look fabulous Jan! Your pictures get better and better all the time! I feel like I could just dig my fork in. I want to just dig my fork in!! xxoo

    ReplyDelete
  2. I don't think I have ever turned down a potato Jan. These sound extremely delicious.

    ReplyDelete
  3. Like Val, I never say no to potatoes, especially when they are accompanied with lovely soft onions. Mmmmmmmmm :P

    ReplyDelete
  4. This side dish would certainly become the main dish...one heaping plate!

    ReplyDelete
  5. One of the best ways to do potatoes Jan, I could eat a ton of these!

    ReplyDelete
  6. I made these for my flatmate and I a while back... we demolished the entire tray, which easily served 4! Mmmmmmmmm...

    ReplyDelete
  7. I have made these and they were really lovely.

    ReplyDelete
  8. I made these tonight and they were amazing! I was looking for something to do with potatoes when we have friends round in a few weeks - these are perfect - thanks. :)

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




Powered by Blogger.