Best 3 Boulangere Potatoes French Scalloped Potatoes Recipes

Embark on a culinary journey to discover the delectable flavors of "boulangere potatoes french scalloped potatoes," a classic French dish that has captured the hearts of food enthusiasts worldwide. These luxurious potatoes, thinly sliced and arranged in layers with flavorful ingredients, showcase the essence of French cuisine. Whether you seek a comforting side dish or a hearty main course, this versatile recipe offers endless possibilities to tantalize your taste buds. Delve into the secrets of selecting the perfect potatoes, mastering the art of slicing, and uncovering the intricate layers of flavor that make this dish a timeless favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Classic Pommes Boulangère - French Gratin Potatoes image

This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!

Provided by French Tart

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
2 onions, peeled and sliced thinly
7 fluid ounces hot stock
1 ounce melted butter
salt
freshly grated black pepper
rosemary (optional)
thyme (optional)

Steps:

Pre-heat oven to 150C/300F/Gas mark 3.
Butter a large shallow ovenproof dish.
Peel potatoes thinly, do not rinse.
Peel and slice the onions thinly.
Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
Continue until all the potatoes & onions are used up, ending with a potato layer.
Pour over the hot stock.
Brush with the top of the potatoes with the melted butter.
Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

BOULANGèRE POTATOES

Boulangère potatoes image

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Provided by Mary Cadogan

Categories Dinner, Side dish, Supper

Time 1h20m

Number Of Ingredients 5

Ingredients

2 onions, thinly sliced
few thyme sprigs
2 tbsp olive oil
1 ½kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock

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.

Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

BOULANGERE POTATOES

Boulangere Potatoes image

Make and share this Boulangere Potatoes recipe from Food.com.

Provided by Dancer

Categories Potato

Time 1h20m

Yield 1 batch

Number Of Ingredients 5

Ingredients

2 lbs potatoes, sliced
2/3 cup vegetable oil
1 lb onion
7 tablespoons butter
2 cups chicken stock

Steps:

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.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this dish, as they hold their shape well and have a creamy texture.
Slice the potatoes thinly: This will help them cook evenly and quickly.
Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can cook evenly.
Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the potatoes from sticking.
Season the potatoes well: Be generous with salt and pepper, and feel free to add other herbs and spices, such as garlic, thyme, or rosemary.
Cover the pan tightly: This will help to create a steamy environment that will help the potatoes cook evenly.
Cook the potatoes until they are tender: This will usually take about 30 minutes, but may vary depending on the thickness of the potatoes.
Serve the potatoes hot: Boulangere potatoes are best served immediately after they are cooked, while they are still hot and creamy.

Conclusion:

Boulangere potatoes are a classic French dish that is easy to make and always a crowd-pleaser. With crispy edges and a creamy center, these potatoes are the perfect side dish for any roasted meat or fish. Whether you are serving them for a special occasion or a weeknight dinner, boulangere potatoes are sure to be a hit.