Reference to Producing Appetizing Boulangère Potatoes
Hoping to dine Boulangère Potatoes a best restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with clear procedures on cooking a Boulangère Potatoes like a famous chef made.
We hope you got insight from reading it, now let's go back to boulangère potatoes recipe. You can cook boulangère potatoes using 6 ingredients and 6 steps. Here is how you achieve it.
To prepare an unforgettable Boulangère Potatoes, here are the materials needed:
- Provide 4 of x med large king Edward (or other floury)potatoes.
- Prepare 2 of x med white onions.
- Take 560 ml of or 1 pint chicken stock.
- Prepare a few of sprigs of thyme.
- Prepare 2 of x tsp butter (opt).
- Get 1 of x tbsp olive oil.
After preparing the ingridients, next you are good to prepare your appetizing Boulangère Potatoes by following the guidances below:
- Thinly slice the onions and then as thin as you can with a knife or if you have a mandolin slice the potatoes to a thin size, and put them into cold water. Don't worry too much if you cannot get them as thin as mine but make sure the size is consistent so that they cook evenly. Please be so careful with the mandolin they are sharp..
- Make sure the potatoes are well covered with cold water, then pick the thyme leaves from the stalks. Get ready to assemble, drizzle the olive oil and butter if using in the bottom of the dish that you are using. I've got a lovely Dutch oven but any baking dish such as for lasagne will do..
- Start layering the ingredients, start with some onion scattered then sprinkle some thyme, followed by overlapping slices of potato. Season each time you add the potatoes..
- Keep layering until you've used up all onion and potatoes, if it looks like you have more of one than the other just be more generous with that one. When your dish is full of your veg pour over the stock, I've used a homemade chicken stock but you can use any bought stock or bouillon just take care with the salt levels..
- This dish classically has a shoulder of lamb sat on top while it slowly braises, I've chosen a piece of pork belly but by all means just cook without if you prefer. Mine cooked for 3 hours at 150c, I separated them at this stage and cooked for another hour..
- Basically depending on the size and depth of your dish the timings will vary, mine was very deep so 4 hours at 150c was perfect for the stock to completely absorb into the potatoes but that is for you to work out. This dish is perfect with any roasted meat or as a vegetarian option? Hope you enjoy, see link to video https://www.youtube.com/watch?v=mYqqt3aZ-rE&t=270s.
Arrange half the slices in an even layer in the casserole. Boulangere potatoes are often served as an accompaniment to roasted meats and can make for a dramatic presentation when the potato slices are arranged in complex patterns inside the baking dish. Delia's Potatoes Boulangeres with Rosemary recipe. These potatoes are so named because in France they were given to the local baker to place in a bread oven to cook slowly. Boulangère Potatoes are potatoes and onion that are baked in the oven in a little stock that soaks into them as they cook.
Recipe : Boulangère Potatoes
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Simple tips to make Boulangère Potatoes
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