Tuesday, January 05, 2010

Boulangère potatoes

You don't need to be a baker or have a bakers oven to make the traditional French dish of Boulangère potatoes - originally it would be cooked overnight in the Bakers oven. A mix of sautéed onion and thinly sliced potato cooked in stock it makes for a healthier option especially when compared to to its creamy cousin Dauphinoise potatoes.

For this dish I've used Nicola potatoes which have a nice oblong shape that helps achieve a more consistent look.

Boulangère potatoes© by Haalo



Boulangère Potatoes

4 nicola potatoes
1 large red onion, sliced finely
500mls chicken stock
butter
salt and white pepper

Prepare the vegetables:

Place a little oil and a good knob of butter in a pan over a low heat - when the butter has melted, add in the onions and slowly cook until soft and caramelised. This should take around 15 to 20 minutes.

Peel the potatoes and then slice very finely - you can use a mandolin or a food processor if you prefer. Place the slices into large bowl of cold water and then rinse to remove any excess starch. Drain and then pat the slices dry.

Assemble the dish:

I used a 22cm paella pan for this but you can use any baking dish.

Arrange the potato slices to form concentric circles in the base of the pan. Sprinkle over with a little of the cooked onions followed by freshly ground sea salt and white pepper. Cover this with another layer of potato slices and repeat the process until all the potatoes have been used.

Boulangère potatoes© by Haalo


Heat the stock until just under boiling point and then pour it carefully over the potatoes. Season with a little more salt and white pepper and finish off with dots of butter.

Bake in a preheated 170°C oven until cooked through and golden - about 45 to 60 minutes.

Boulangère potatoes© by Haalo


This can be served as an accompaniment to all roast meats.

6 comments:

  1. I thought they were pizzas! I like it! It sounds so delicious!

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  2. Gorgeous photo of your potatoes. I'm not familiar with the nicola potato. I'll have to keep an eye out for them. I make a similar recipe from Julia Child that we like with cheese on top. I use stock and it's so less fat than using cream or milk.
    Sam

    ReplyDelete
  3. I love the sound of this variation of scalloped potatoes using stock instead of cream! Lovely photo too.

    -Elizabeth

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  4. Thanks BC

    Thanks Sam - a bit of cheese never hurts ;)

    Thanks Elizabeth!

    ReplyDelete
  5. This recipe looks easy and healthy. I imagine much healthier than scalloped potatoes! I'm just not sure I can get my mandolin to cut such thin slices.

    ReplyDelete
  6. I cut these using a knife so there shouldn't be problem getting thin slices from a mandolin.

    ReplyDelete

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