|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Boulangère Potatoes - Potatoes and Onion Baked in the Oven
Liven up you Valentine's Day meal with these melt in your mouth potatoes. Potatoes cooked in a little stock along with the sweetness from the onions and finished with a lovely crispy, crunchy top. So, if you only ever go for making mashed potato, why not try these instead? Very, very easy to make and they look good too!  A bit like dauphinoise potatoes in the last post, but with the addition of lovely caramelised onions. To serve 2 you will need: 3 good sized potatoes - peeled and very thinly sliced to 1 or 2mm (best to use a mandolin slicer) 2 onions - peeled and thinly sliced to about 5mm 1 good knob of butter - say 20g 1 good knob of butter - again say 20g but this need to be melted a glug of olive oil 100ml chicken stock made from half of a Knorr stock cube (Oxo aren't the same) sea salt and freshly ground pepper How to do it: Pre-heat your oven to 180C/350F or Gas 4 Get your self a suitably sized dish - mine was about 8 x 5 inches and about 2 inches deep. Take a very small amount of butter and grease the inside of the dish. Heat up 20g of the butter along with a glug of oil in a nice big non-stick frying pan. Throw in the sliced onions and turn the heat to low. Stir them about once and leave them to cook. After about 10 minutes give them a little move about in the pan. Why? Because leaving them on a low heat is what makes them start to caramelise. You want your onions nice and soft and golden. So it might take about 20 minutes or so. Just check on them now and then. When you're happy with them add a layer of potatoes to the buttered dish and season lightly with salt and pepper, brush the potatoes with a bit of the butter. Now do a layer of onions. Repeat this, doing a layer of onion and then potatoes, again lightly seasoning the potatoes as you go (but go careful with the salt) and then brush with butter. Before you add the top layer (which must be potatoes) carefully pour over the chicken stock. Remember, you need to finish with potatoes as the top layer. Cover the dish tightly with kitchen foil and bake middle shelf of the oven for about 1 hour and 15 minutes. Test by inserting a sharp knife to see if they're done. Once they're cooked, remove the foil and turn the heat up to 200C/400F of Gas 6 and cook for another 15 minutes or so - until the top is nice and golden.  related searches : Boulangere
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers