Potatoes "Boulanger"

Another delicious potatoes, cooked French recipe. The name of the potatoes received from the bakery ("boulangerie" in French). Traditionally, the French gave to cook the dish to the nearest bakery to potatoes slowly cooked in the oven. We cook potatoes in the oven.


Potatoes – 1 kg

Onion large – 2 PCs (200 g)

Butter for greasing of the form: 20 g

Loose butter – 40 g

Vegetable broth – 200 ml

Milk – 200 ml


Ground black pepper

Peel and cut the potato slicer into thin slices (2 mm).


Onions also cut into thin slices.


Potatoes season with salt and pepper.

Form (preferably clay) to lubricate with oil.

Place a layer of potatoes, put onions. Layers to repeat.

Beautiful "cherepishki" lay of the last (top) layer of potatoes. Mix hot salted broth (any) and hot milk and pour over potatoes. You can pour a broth. The liquid should not fill the potatoes, and only reach the top layer. On top of the potatoes, pour half of the dissolved butter. Cover the pan with foil.
Put the baking pan with potatoes in the oven and bake for 40 minutes at 200 degrees. Then remove foil, reduce heat in oven to 180 degrees and bake another 40 minutes.

During this time, the top layer of potatoes are browned, the liquid is completely absorbed and the potatoes will be delicious. The rest of the butter to pour on top of finished potatoes.


Bon appetit! published


P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: www.russianfood.com/recipes/recipe.php?rid=127585


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