Boulangere Potatoes
photo by The 500 Chef
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
1 batch
ingredients
directions
- 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.
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Reviews
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First I must say that I love these potatoes. I have made them twice now. The first time, I was in a time crunch and did not brown the potatoes or onions as instructed in the recipe. The second time, (tonight) I made them and wanted to review them so made them exactly as the recipe instructed. I must admit that the potatoes looked so much better this time. They were nice and brown and crispy on top. However, I do not think that the look of the potatoes can outweigh the addition of 2/3 cups of vegetable oil, nor the 1 hour plus that it took me to brown the potatoes. I will certainly make these again, but will cook them without the oil and browning of the potatoes. Thank you so much Dancer for posting this recipe.
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I can't believe I am the first to rate these...they were wonderful! My hubby brought home some ridiculously expensive filet mignon steaks so I wanted to make a potato dish other than the norm to go with them. I was getting full with dinner so decided to finish the potatoes and leave $40 per lb. steak on the plate! The only changes I made was to add some dried garlic flakes to the onions just before they were done cooking and I sprinkled a bit of parmesan on the top. They were not the prettiest potato dish I have seen, but certainly one of the tastiest!
RECIPE SUBMITTED BY
Dancer
Guelph, 0