Recipe: Boulangere potatoes

Name: Pommes de terre boulangère
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 portions
Ingredients: 600 g de pommes de terre(Bintje par exemple) épluchées et émincées finement300 g d'oignons doux (Roscoff si possible) épluchés et émincés finement1 litre de bouillon de boeuf ou de volaille (préparé avant)40 g de beurre demi selpoivre et noix de muscade râpée (une râpure)

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (21 reviews) Vegetables

Prep 15 min

Cook 50 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

Garnish for a 6 serving course :

600 grams (20 oz) peeled potatoes cut into thin slices
300 grams (10 oz) peeled and cut into thin slices yellow sweet onions
1 liter beef or chicken stock (prepared in advance)
40 grams (1.5 oz) semi-salted butter
black pepper, table salt and 1 pinch of grated nutmeg

Step-by-step directions

1/ Pre-heat the oven at 392°F

2/ Heat 2 frying pans with 20 grams (2/3 oz) butter in each of them ; when the butter is 'meunière' (has become light brown but not burned), pour the potatoes into one of them and the onions into the other one

3/After 7 to 8 minutes, drain the potatoes, put 1/3 of them into an oven dish, add little table salt and pepper, cover them 1/2 of the onions, put 1 pinch of grated nutmeg on them, then cover with a second 1/3 of the potatoes, then with the remaining 1/2 of the onions then with the last 1/3 of potatoes (you have 5 layers in total)

4/Pour gently the stock so that it just comes to the top of the upper potatoe layer (not more)

5/Put the dish into the oven and let it cook during approximately 50 minutes (when cooked, no liquid must remain visible because it must have made a bond between potatoes and onions).

This easy recipe is very interesting because you can serve it with a roasted lamb leg or shoulder, saussages roasted into the oven, a nice thick veal chop pot roasted, etc...

Plats traditionnels Mijoté et braisé