23
Sep
Add stock to cover. If making ahead place in refrigerator at this point.
Thinly slice using a mandoline or a food processor with a slicing disc.
Make ahead boulangere potatoes. Bruise and chop the rosemary mix the stock with the milk and seasoning and peel the potatoes but leave them whole covered in water in a lidded container in the fridge along with the seasoned milkstock mixture. Butter the oven dish and cover with a clean tea towel. Then on the day slice the potatoes assemble dot with butter and cook.
Grease slow cooker crock and place thin layer of onions on bottom add layer of potatoes and repeat until all potatoes and onions are used up finishing with a layer of potatoes. Add stock to cover. If making ahead place in refrigerator at this point.
Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes. Instructions Pan fry the bacon in a little oil for about ten minutes or until starting to browncrisp. Remove the bacon from the pan.
Meanwhile slice your potatoes thinly about 3 to 4mm thick. I use a food processor to get. Peel and slice the potatoes thinly by hand or by using a mandoline or food processor.
Use a little of the butter to grease a dish around 30 x 20 x 5cm. Arrange about a third of the potatoes in. Measuring jug get a good measuring jug to make up your stock.
Salt and pepper the all important seasoning that will bring flavour to your boulangere potato dish. Mandoline slicer get your. How to Make Boulangere Potatoes.
The preparation of these Boulangere Potatoes doesnt take that long maybe 15 minutes tops. The oven does the rest for you. Heres what youll need to do.
Ingredients 6 large potatoes scrubbed and thinly sliced 1-2 onions thinly sliced 3 bay leaves 50g 2oz butter plus more for greasing 600ml 1pt vegetable stock. Peel the potatoes. Thinly slice using a mandoline or a food processor with a slicing disc.
Grease a 20 x 30cm baking dish with butter. Add a layer of potatoes to the base overlapping them. Boulangere Potatoes This is one of my favourite potato recipes.
Lighter than dauphinoise and in my opinion even more tasty. The advantage of this recipe is that it can serve one two or four - doubled or trebled to serve a crowd and unbaked portions can be frozen after the first cooking then finished and baked from frozen when required. Instructions Peel your potatoes and then cut them into quarters if your potatoes are small only cut them in half Place a large pan of water in the hob and bring it to the boil.
Add your salt and. MS Chef Blair Smethurst teaches you how to make Boulangere PotatoesHere at MS were passionate about food. Whatever your taste our food playlist has so.
For the potatoes. Add the potatoes to a bigger bowl and season with salt and pepper. Mix them using your hands.
Place them in a vertical position on two rows in an 11 x 7 x 15 inch 28 x 18 x. Decrease the heat to low and cook stirring constantly so the potatoes dont stick together until the potatoes are translucent about 15 minutes. Remove from the heat and stir in the parsley and thyme.
Transfer to 13x9-inch baking dish and bake uncovered for about 25 minutes until the potatoes are golden brown and fork-tender.