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Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Pommes De Terre a la Boulangere: Potatoes a la Bakery
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- Level: Easy
- Total: 3 hr 15 min
- Prep: 15 min
- Cook: 3 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 763 mg
- Level: Easy
- Total: 3 hr 15 min
- Prep: 15 min
- Cook: 3 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 763 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F.
- Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
