Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, boulangère potatoes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fry the onions and thyme sprigs in the oil until softened and. Boulangere Potatoes literally translates to "potatoes from the baker". You're probably wondering why they'd refer to them as 'bakers' potatoes' since bakers make bread and not potatoes.
Boulangère Potatoes is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Boulangère Potatoes is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook boulangère potatoes using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Boulangère Potatoes:
- Prepare 4 x med large king Edward (or other floury)potatoes
- Prepare 2 x med white onions
- Get 560 ml or 1 pint chicken stock
- Make ready a few sprigs of thyme
- Prepare 2 x tsp butter (opt)
- Make ready 1 x tbsp olive oil
That, along with the sweetness from the onions and finished with a lovely crispy. Add the potatoes and stir until well combined. A traditional French recipe for layers of potatoes cooked with thyme, rosemary and chicken stock. Delia's Potatoes Boulangeres with Rosemary recipe.
Instructions to make Boulangère Potatoes:
- 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
These potatoes are so named because in France they were given to the local baker to place in a bread oven to cook slowly. This is a tasty super side that also looks great. Slice the white potatoes as thinly as you can - a mandolin is good for this. Arrange half the slices in an even layer in the casserole. Slice the potatoes very thinly and arrange a third of them in the dish.
So that is going to wrap this up for this exceptional food boulangère potatoes recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
