Potatoes A La Boulangere Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

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.

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:

• Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
• Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
• Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Steps:

• Preheat the oven to 350 degrees F.
• Butter an 8-cup baking dish with 1 tablespoons of the butter and rub with the garlic.
• Set aside.
• In a saute pan over medium heat, add the remaining 2 tablespoons of butter and olive oil and add the onions.
• Cook, stirring often, until they are a rich golden brown colour, about 20 minutes.
• Add the sherry and tarragon and cook until the liquid is absorbed.
• Remove from the heat and season to taste.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season lightly and top with about 1/3 of the caramelized onions.
• Arrange another layer of potatoes over the onions, and repeat the process until all of the potatoes and onions are used, finishing with potatoes on top.
• Bring the chicken stock up to a simmer and pour slowly over the potatoes.
• Cover the dish with parchment and then foil and bake for 40 minutes.
• Uncover the dish and bake 20 minutes more, until the potatoes are tender. Test by inserting a knife into the dish - the potatoes should feel tender.
• Let cool 10 minutes before serving.

Steps:

• Preheat oven to 400°F.
• Set a large skillet over medium heat and add 2 Tablespoons of butter to the pan.
• Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
• Season the onions with 1/2 teaspoon of salt & 1/4 teaspoon of the pepper.
• Set the onions aside to cool.
• Using the same skillet, melt another 2 Tablespoons of butter over medium-high heat, and sauté about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
• Season the potatoes 1/2 teaspoon salt & 1/4 teaspoon black pepper.
• Set the potatoes aside to cool while you continue to cook the remaining potatoes.
• Repeat this process with the remaining butter, salt & pepper.
• Once all of the potatoes have been cooked & cooled place 1/4 of them in a slightly overlapping single layer into a 9x13 casserole pan.
• Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
• Place another layer of the potatoes on top of the onions, another third of the onions and another teaspoon of the thyme.
• Repeat this process with the remaining potatoes, onions & thyme, finishing with a top layer of potatoes.
• Pour the chicken stock over the potatoes and sprinkle with grated cheese.
• Place the casserole in the oven.
• Bake for 25 minutes, reduce oven temperature to 350F degrees, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes longer.
• Remove the casserole from the oven, and allow to cool for 10 minutes before serving.