Boulangere Potatoes
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
185 kcal
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Course
Side Dish, Main Course
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Cuisine
French
Boulangere Potatoes
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Potato Boulangere (or Pommes Boulangere) is a delicious potato & onion bake that is easy to make and a lighter alternative to creamy dauphinoise potatoes.
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Ingredients
- 50 g butter (2 x 25 grams + extra for brushing the dish)
- 2 medium onions (250 grams)
- 2 cloves garlic (finely chopped)
- 4 medium floury potatoes such as desire, russet or maris piper (750 grams)
- 1½ cup chicken, veal or vegetable stock (350 ml)
- 1 TSP salt
- 1 TSP freshly ground black pepper
- 3-4 prigs thyme, oregano or rosemary (leaves only, finely chopped)
Instructions
- Preheat the oven to 180° C - 360° F (fan oven).
- Peel and slice the onions and garlic.
- Melt 25 grams of butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. This should take around 15 minutes until they are softened and slightly golden.
- While sautéing the onions, peel and slice the potatoes. Use a mandolin or the slicer attachment on your food processor to slice the potatoes. You can cut by hand using a sharp knife if you have enough time and patience.
- Brush an oven-safe baking dish (approximately 21 cm / 8.25" diameter) with soft butter and start building the boulangere potatoes.
- Nicely arrange about ⅓ of the potatoes on the bottom of the dish and sprinkle on half of the onions.
- Season with salt and pepper then arrange another ⅓ of the potatoes. Sprinkle the rest of the onions, season them, and nicely arrange the rest of the potatoes.
- Add seasoning, stock, and scatter small cubes of 25 grams of butter on top of the potatoes.
- Cover the dish with a lid or tin foil and cook in preheated oven for 45 minutes.
- Remove the lid or tin foil and cook for another 30 minutes until the stock is absorbed by the potatoes and the top layer is crisp.
Equipments used:
Notes
- Don't wash the potatoes after slicing as they will lose their starch and they won't stick together
- The potato & onion bake would slip and slide apart when you serve if you use waxy potatoes.
- Replace butter with olive oil and use vegetable stock to make this delicious potato bake vegan-friendly.
- Although some of the recipes layer raw onions, cooking them in advance is necessary.
- The main difference is that Potato Boulangere is cooked in stock whereas Dauphinoise Potatoes are cooked in cream.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
988mg
(41%)
Potassium
1072mg
(31%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
224IU
(4%)
Vitamin C
23mg
(26%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 988mg | 41% |
| Potassium | 1072mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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