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Wednesday, May 15, 2013

Boulangère potatoes (French)

Boulangère potatoes means literally baker's potatoes (in French). Historically, the local French folk would take their pots of potatoes to the bakeries at the end of the day, to cook them in those large hot ovens as they cooled down in the evening. As the night fell, the potato pots would turn into a lovely meal in the residual heat of those huge almost industrial ovens :).
The dish itself is a layered one - a layer of potatoes, one of garlic and onion and parsley, another one of potatoes and so on. All this slowly baked in chicken stock :).
It can be served with a fresh salad on the side (as shown above), but it's not mandatory. Enjoy.
Recipe source: here

Last year: Grasshopper hot chocolate.
Two years ago: Veronique chicken salad (French), Semolina milk pudding with pear-cardamom puree and honey and Polenta with sour cream and cheese (Romanian).

Ingredients (serves 2):
  • 800 g potatoes
  • 1 small yellow onion
  • 3 garlic cloves
  • some fresh parsley
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 200 ml chicken stock (replace with vegetable stock for a vegetarian but less authentic version)
  • a few slices of tomatoes (optional, they're sometimes used in this dish but they're not mandatory)

Preheat oven to 160 degrees C. Rub a 20 cm square dish with some olive oil. Peel and thinly slice the potatoes, onion and garlic. Arrange a layer of potatoes on the bottom of the dish and top with a little onion, garlic and parsley.

Cover with another layer of potatoes, then another one of onion-garlic-parsley mix, then another one of potatoes. Also put the slices of tomatoes on top. Season with salt and pepper to taste.

Pour the chicken stock over them, gently and careful not to disturb the layers. Cover with some aluminium foil.

Put it in the oven for 45 minutes. Remove the foil and return it to the oven for another 30 minutes. Take out and allow it to cool a bit.

Transfer to serving plates and dig in! :)

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