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Boulangère Potatoes<

Boulangère Potatoes

Submitted By:
Bob Brulée


Background Info:
This is a great way of cooking potatoes.

Also works well if cooked in a roasting tin with roast pork or roast lamb cooked on a wire rack over the top. The juices of the meat will really add to the flavour of the potatoes.
No. of Servings:
6 with a main
Preparation time:
15min(s)
Course:
Main
Cooking time:
1hr(s) 45min(s)
Cooking Instructions:
Preheat oven to 180ºC
Grease a shallow oven-proof dish with butter.
Rinse the potato to remove excess starch and dry thoroughly.
Place alternate even layers of potato then onion into the dish, finishing with potato on top.
Compress the layers down to remove any large air pockets that may have formed.
Pour over the hot stock and evenly place the butter cubes over the top.
Place in the pre-heated oven. After 1 hour turn the heat down to 160ºC and cook for a further 45 minutes.

2 user comment(s)


Submitted by Creative Cooks Admin @ 9:11am Friday May 08, 2009
This is just an example comment made whilst testing the proceudre
Submitted by CreativeCooks @ 3:47pm Monday January 25, 2010
Very easy to do and taste great. Makes a nice change from boiled, roast or mash potatoe if you have the time to cook them.
Ingredients:
Butter for greasing the dish
1.5kg potatoes - finely sliced
3 x medium white onions - finely sliced
Coarse sea salt and milled black pepper to season
450ml vegetable stock
25g butter - finely cubed
Equipment:
Shallow oven-proof dish

A mandolin is good for getting consistently thin slices of potato, but mind your fingers!
Vegetariantick