Pommes de Terre Boulangères
Pommes de Terre Boulangères are sliced potatoes baked with onions, seasoning, and milk or stock.
INGREDIENTS
- 1 kg Potatoes (Desirée or similar)
- 300-400 gm Onions (≈2 medium)
- 400 ml Vegetable stock, milk, or a mixture
- Herbs to taste:- sage, rosemary, thyme, or not
- Salt (or Aromat) and black pepper to taste
- Butter or olive oil
PREPARATION
Peel and slice the potatoes about 5-8 mm thick (i.e. not too thin), peel and slice the onions 2-4 mm thick (i.e. thin). Put a layer of potatoes in an oven-proof dish followed by a layer of onions, then sprinkle with pepper and your choice of herbs - also salt or Aromat if the liquid is unsalted but not if there is sufficient salt in the liquid. Repeat until the vegetables are used up (the top layer must be potato, not onion).
Pour over the liquid, which may be all vegetable stock, but is better all milk or a 60%/40% milk/stock mixture, and apply pats of butter or olive oil to the top layer. Bake for 50-70 minutes at 180°C. In France this dish was often taken to a nearby baker's oven to save fuel (hence "Boulangères" in the name) and it may be kept warm for some time without spoiling after it has been cooked.
Serves 6-8 as accompaniment to a main course.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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