Boulangere Potatoes Savoury Potato And Onion Bake Recipes

Steps:

• Preheat oven to 180 degrees.
• Grease base and sides of 1.5 litre ovenproof dish.
• Line dish with some of the sliced potatoes.
• Scatter some onions and garlic on top.
• Season to taste.
• Layer the remaining potatoes and onions, seasoning between each layer.
• Push vegetables down into dish and sprinkle with chilli flakes.
• Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
• Serve with parsley and plenty of salt and pepper sprinkled over the top.

Steps:

• Pre heat oven 350 (180).
• butter a shallow baking dish allover up the sides as well.
• Peel the potatoes and slice thinly then chop the onion.
• Layer potatoes in dish and sprinkle some of the onion then season with s/p.
• continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter.
• Bake for 45mins.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
• Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until caramelized, about 30 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer onions to a large bowl and let cool.
• In the same skillet, melt 2 tablespoons butter over medium-high heat, and cook a quarter of the potatoes until lightly caramelized, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a platter and let cool. Repeat process three more times with remaining butter, potatoes, salt, and pepper.
• Arrange a quarter of the cooled potatoes in a slightly overlapping single layer in a 9-by-13-inch baking dish. Top with a third of the onions and sprinkle 1 teaspoon thyme over the dish. Layer another quarter of the potatoes over onions and thyme and top with another third of the onions and 1 teaspoon of thyme. Repeat process and finish with a layer of potatoes.
• Pour chicken stock over potatoes and transfer baking dish to oven. Bake for 25 minutes; reduce oven temperature to 350 degrees, and continue baking until potatoes are golden brown, about 30 minutes more. Remove from oven and let cool 10 minutes before serving.