咩叫做"boulangere potatoes" 同埋做法 / 定義 !!唔該幫幫手....3Q

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Boulangere Potatoes recipe
information
This dish takes time; don't rush it! The result is worth it: meltingly tender potato slivers topped with a crunchy, golden crust like French bread, hence the name, Pommes Boulangere.
ingredients

1 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
2 onions
25 g butter
300 ml hot chicken or vegetable stock
sea salt
freshly ground black pepper
a few sprigs of thyme


method
1. Heat the oven to 180蚓/gas 4.

2. Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.

3. Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.

4. Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.

5. Remove the foil and bake for a further 30 minutes. The potato should be soft all the way through and the top layer golden brown.
serving amount
serves 6
Boulangere Potatoes
INGREDIENTS:
2 lb small potatoes
1/2 lb Bacon
2 tablespoons olive oil
1 lb large onions
2 sprigs thyme
7 tb butter
2 cup chicken stock
1/2 cup chopped parsley for garnish

Blanch the potoes of in Chicken Stock drain potatoes and reduce stock to just a couple of tablespoons. , Sauteed bacon until crisp, Drain all but 2 Tablespoon of the fat, saute onions till brown about 15 minutes. add oinions the the fat the potatoes in hot oil until golden. Drain. Saute the onions in the Add butter. Layer the potatoes and onions in a baking dish. Add the stock and garnish. Bake at 400 degrees for 1o minutes until all lovely and hot, season with salt and pepper and serve.





Boulangere PotatoesGrand Diplome Cooking Course/1979

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INGREDIENTS:

1-1/2 lb potatoes
3 medium onions, sliced
salt and pepper

1 bay leaf
1-1/2 cups stock
1 tablespoon meat drippings or oil














1
Blanch the onions by putting them in cold water, bringing to a boil and boiling 1 minute before draining. Peel and slice potatoes thinly and arrange at once in layers with onions in a shallow ovenproof dish, seasoning each layer with salt and pepper. Add the bay leaf with enough stock to cover potatoes, dot with drippings or oil and bake in a hot oven (400 F) for 1 hour or until potatoes are soft and well browned.

2
Halfway through cooking, if the top layer of potatoes has curled, press it down into the stock with a spoon and add a little more drippings. If necessary, add more stock-the potatoes should be soft and moist when cooked, but not wet.


boulangere potatoes



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1½ hours 20 min prep




2
lbs potatoes, sliced

2/3
cup vegetable oil

1
lb onions

7
tablespoons butter

2
cups chicken stock

Saute the potatoes in hot oil until golden. Drain.



Saute the onions in the butter until soft.
Layer the potatoes and onions in a baking dish.
Add the stock and garnish. Bake at 350 degrees for 1 hour.

POTATOES BOULANGERE
Can be prepared in 45 minutes or less.
Makes use of the microwave oven.

1 tablespoon unsalted butter
2 tablespoons beef broth
1 unpeeled large (3/4 pound) russet (baking) potato, scrubbed well and cut into 1/4-inch-thick slices
1 onion, sliced thin
coarse salt to taste



In a 1-cup glass measure combine the butter and the broth and microwave the mixture at high power (100%) for 1 minute, or until the butter is melted. In a small microwave-safe bowl or casserole arrange one third of the potato slices, drained, in one layer, top them with one third of the onion slices, and layer the remaining vegetable slices in the same manner. Pour the butter mixture over the potato mixture and sprinkle the top with the salt and pepper to taste. Microwave the mixture, three fourths covered with microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or until the potatoes are tender.