How To Cook Boulangere Potatoes
Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and forget them. Great for busy households and even better you can make 2 at once, eat one save one or even freeze for later. Originally Boulangere Potatoes were cooked by French bakers as there ovens were cooling down for the day. They would turn of the ovens, place their particular mix of potatoes in the oven whilst cleaning the bakery. About an hour and a half later when they were done so were their Boulangere Potatoes. the word Boulangere is a French word for baker. Now for the quick method of how to cook Boulangere Potatoes.
How To Cook Boulangere Potatoes The Quick Method
Thinly slice some potatoes or use a mandolin, one large potato per person I use. Boil the kettle and then dissolve one vegetable stock cube in a measuring cup. (as per instructions on veg stock cube) Arrange sliced potatoes in a shallow dish, add a knob of butter and pour over the veg stock. Cover with tin foil and place in the oven at 170c for about on hour fifteen mins. Remove foil add a little grated cheese on the top return to the oven and they are done. Its the simplest method ever. The kids love them with anything and they are so quick and easy to prepare.
(My review of the Benriner Japanese Handheld Mandolin Slicer)
To add more or different flavours you could add other herbs to you Boulangere Potatoes with rosemary and garlic
WHERE DO BOULANGERE POTATOES ORIGINATE?
This is a classic French dish, layering potatoes with onion and garlic in a light stock. The name originates from the French for bakery “boulangerie”. This history of boulangere potatoes is that centuries ago in rural France, people did not own their own ovens. So instead they took their potato casseroles along to the local baker who cooked them in the bakery ovens. Therefore, the name boulangere potatoes (or bakers potatoes). They are a great alternative to roast potatoes for Sunday lunch. Soft potatoes on the bottom, a crispy layer of potato on the top. Served alongside a roast and some vegetables they are delicious.
Boulangere Potatoes
Now if you want to go for the full authentic Boulangere Potatoes then there is a few extra steps involved. You need to firstly fry off some onions. Some recipes direct you to just layer the onions raw with the potatoes but I like a little more texture and flavour in my Boulangere Potatoes. Do go out to your garden and get some herbs, free extra flavour. Woody herbs are best as they withstand the lengthy cooking time.
How do you make your Boulangere Potatoes?
DO POTATOES ABSORB STOCK?
Our easy boulangere potatoes are cooked in vegetable stock in the oven for around an hour. During this time the potatoes absorb most of the stock resulting in this easy potato side being packed full of savoury flavour.
WHAT IS THE DIFFERENCE BETWEEN DAUPHINOISE AND BOULANGERE POTATOES?
Both dishes comprise thin layers of potatoes baked in the oven. However, Dauphinoise is cooked with milk, cream or a combination of both. Whereas, Boulangere potatoes are cooked in a vegetable or chicken stock.
ARE BOULANGERE POTATOES HEALTHY?
This dish comprises layered potatoes without cream. Instead, this healthier potato side contains only a little butter and is cooked in vegetable stock. A lower fat option to other gratin style potato sides which contain cream and often some added cheese.
Boulangere Potatoes
Equipment
Ingredients
- 1 kg potatoes sliced thinly
- 1 Large onion sliced thinly
- 250 ml veg stock
- 30 g butter
- 1 twist salt & pepper
- 1 pinch thyme dried or fresh
Instructions
- Fry the onions in 10g of butter1 Large onion
- Whilst the onions are frying slice the potatoes thinly or use a mandolin1 kg potatoes
- When the onions are brown on the edges remove from heat
- Now add the potatoes and fried onions into a shallow oven proof dish Season each layer and add the herbs of your choice1 pinch thyme
- Pour on the stock and add the butter Cover with foil and place in the oven for about an hour
- Remove the foil and cook for a further 30 minutes so the edges of the potatoes go brown and crispy
Notes
Nutrition
yes you can freeze Boulanger potatoes, cool completely. Cover with foil; freeze for up to 3 months. To serve (from frozen), cook in a preheated oven at 180°C (160°C fan) mark 4 for 50 min, remove foil halfway, until piping hot.
Yes you can reheat boulangere potatoes. Boulangere potatoes will keep for a few days in the fridge and be served as a side with anything
More Potato Recipes
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)
Level 2 Certificate in Understanding Nutrition and Health (RQF) Awarded On: 20/06/24. Certificate Number: 362-10611678-531300-20240620. Training Provider: The Skills Network