Monday, August 19, 2019

BOULANGERE POTATOES WITH IDAHO® POTATOES, ROSEMARY & GRUYERE

Boulangere Potatoes makes for an fantastic casserole form of dish that combines thinly sliced potatoes, sautéed sliced onions, garlic, and butter. They are then protected in a flavorful inventory and baked within the oven to acquire a tender buttery potato inside, with somewhat bit of crunch on the outside.


BOULANGERE POTATOES WITH IDAHO® POTATOES, ROSEMARY & GRUYERE


I partnered up with Idaho® Potatoes Commission to carry you this fantastic Boulangere Potatoes recipe with the finest Idaho® Potatoes.

Boulangere Potatoes in a casserole dish on the kitchen towel

ORIGIN OF BOULANGERE POTATOES
Boulangere Potatoes literally translates to “potatoes from the baker”. You’re maybe wondering why they’d confer with them as ‘bakers’ potatoes’ since bakers make bread and never potatoes. Well, right the following is an exciting story…

Centuries ago, in rural areas, folks didn’t have their very own ovens of their homes. Instead, they could practice a Sunday roast lamb and a potato casserole dishes after which take them into the native baker. While the dishes have been cooking on the bakery, the chefs could then move to church to pray. They’d then decide on up their cooked foods on their method home. Isn’t that interesting?

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Boulangere Potatoes in white baking dish with spoon on a side

BOULANGERE POTATOES (PERFECT SIDE DISH FOR EASTER)
When it involves Easter dinner within the United States, it appears like there are NULL regular meat dishes: spiral ham or leg of lamb. But whilst it involves a edge potato dish, it appears like some form of potatoes au gratin (or casserole) is the go-to dish.  In fact, I even have one in every of those recipes in my repertoire: Potato and Leek Gratin Casserole (also recognized as Dauphinoise), and I totally love it.

However, all gratin dishes have one factor in common: they're really heavy with plenty of cream and cheese. I know, that whilst Holidays arrive most folks are shedding their dietary restrictions to permit themselves to indulge (no judgment here; I do the same)

But here’s the catch… Usually, on instances like Easter (or different Holidays) the festivities final for a lengthy time. It begins with breakfast, then lunch, then appetizers after which the most important course. All of this spells quite somewhat bit of intake during the complete day.

When you serve a potato casserole (that’s really heavy), I’ll bet you won’t be capable to indulge quite a piece (within the confines of your pants that is). So, this recipe for Boulangere Potatoes is a exchange you might need. It is much, quite a piece lighter then au gratin, as it’s cooked in a broth and never in a cream. It also has merely somewhat sprinkle of cheese on upper and never copious quantities of cheese throughout.

That’s a win-win situation. You have a potato casserole, but quite a piece lighter, yet tremendous delicious! Therefore you possibly can indulge as quite a piece as you desire and never ought to fear about unbuttoning these pants.

Oh, and I nearly forgot to mention, this recipe is tremendous basic to make. You can see step by using means of step lessons below.

French Potatoes Boulangere in a dish

Picking up Boulangere Potatoes with a spoon

IDAHO® POTATOES – MY FAVORITE KIND TO USE FOR A BOULANGERE POTATOES RECIPE
For this Boulangere Potatoes recipe, I used Idaho® Yukon Gold Potatoes attributable to their buttery taste and moist texture. To be certain you’re getting genuine, top-quality Idaho® Potatoes, seem to be for the “Grown In Idaho” seal. Idaho’s rising season of warm days and funky nights, plentiful mountain-fed irrigation, and prosperous volcanic soil, provide the Idaho® Potatoes their distinctive texture, style and safe performance.


If you’re interested in finding out further about Idaho® Potatoes, test my publish for Greek Lemon Potatoes the place I also discuss concerning the nutritional price of the Idaho® Potatoes. And that recipe is really spectacular too.

INGREDIENTS NEEDED TO MAKE BOULANGERE POTATOES
This Boulangere Potatoes recipe could be very basic and requires merely a couple of basic ingredients (scroll down to the printable recipe for actual measurements and instructions)

Yukon Gold Idaho® Potatoes;
Sweet Onions;
Garlic;
Stock (you can use vegetable inventory or fowl stock, I desire to make use of fowl concentrate or fowl bullion for further flavor);
Rosemary;
Butter;
Gruyere cheese;
Olive Oil;
Salt and Pepper;
Fresh Parsley.
French casserole with Boulangere Potatoes

HOW TO MAKE BOULANGERE POTATOES
The instruction of those Boulangere Potatoes doesn’t take that lengthy (maybe 15 minutes, tops). The oven does the relaxation for you. Here’s what you’ll must do.

Preheat your oven to 350 F.
Slice up the onions and sauté them for 5 minutes with somewhat butter.
Then upload the garlic with some further butter and sauté for one other 5 minutes.
In the meantime, peel your potatoes (tip: don't wash them, you don’t desire to rinse off the starch) and cut them thin (I used my foods processor to split 2/3 of my potatoes, which literally took 15 seconds. I then thinly sliced 1/3 of potatoes to have well spherical slices for the upper layer. If you’re so much less involved about making all of it pretty, simply use a foods processor. You too can use a mandoline to thinly slice your potatoes).
Butter your 11″ oval baking dish and soar assembling the casserole.
Add 1/3 of your potatoes for a single layer; then upload 1/2 the onions, 1/3 of your rosemary, salt, and pepper (season each one layer).
Repeat with one other layer.
Arrange the upper layer of potatoes in a method that the rounds overlap quite on each one other;
Pour over the inventory so it submerges nearly all of the potatoes. However, the upper layer remains quite elevated above the inventory (so that it gets crispy).
Add further rosemary, salt, and pepper.
Add little items of butter (1/3″ squares) on the potatoes and drizzle with further virgin olive oil.
Cover with foil and bake for one hour.
Take the foil off and bake for one other half hour.
In the meantime shred 1/2 cup of Gruyere Cheese and chop parsley.
Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, till the cheese has melted.
Serve with chopped parsley and enjoy!
Process photographs of constructing Boulangere Potatoes

Process pictures of constructing French Potatoes Boulangere

Process pictures of assembling French potatoes casserole

Boulangere Potatoes job shots

Process photographs of finishing up the Potatoes Boulangere

Spoon choosing up French potatoes with onions

For further recipes (there are A LOT of well ones), and all of the tips, information, nutritional values go to the Idaho® Potatoes Commission website.

Boulangere Potatoes in white baking dish with spoon on a side
Boulangere Potatoes with Idaho® Potatoes, Rosemary & Gruyere
Boulangere Potatoes makes for an fantastic casserole form of dish that combines thinly sliced Idaho® Yukon Gold Potatoes, sautéed sliced onions, garlic, and butter. They are then protected in a flavorful inventory and baked within the oven to acquire a tender buttery potato inside, with somewhat bit of crunch on the outside.
5 from 6 votes
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Course: Side DishCuisine: European, FrenchPrep Time: 15 minutesCook Time: 3 hours 5 minutesTotal Time: 3 hours 20 minutesServings: 8Calories: 247Author: Edyta



Ingredients



6 Yukon Gold Idaho® Potatoes Medium to big size, sliced
1.5 Large Spanish Onions or 3 small ones, sliced
1 clove Garlic Chopped
5 tbsp Butter Unsalted
1 tbsp Rosemary Chopped
1.5 cups Stock Chicken or Vegetables
2 tbsp Olive Oil Extra Virgin
0.5 cup Gruyere Cheese Shredded
1 teaspoon Fresh Italian Parsley to garnish
Salt & Pepper to taste
Get Ingredients Powered by using means of Chicory

Instructions

Preheat your oven to 350 F.

Slice up the onions, upload 2 tablespoons of butter to the skillet and sauté them for 5 minutes.

Then upload the garlic with one further tablespoon of butter and sauté for one other 5 minutes.

In the meantime, peel your potatoes and cut them thin (I used my foods processor to split 2/3 of my potatoes, which literally took 15 seconds. I then thinly sliced 1/3 of potatoes to have well spherical slices for the upper layer.

Butter your 11" oval baking dish and soar assembling the casserole.

Add 1/3 of your potatoes for a single layer; then upload 1/2 the onions, 1/3 of your rosemary, salt, and pepper (season each one layer).

Repeat with one other layer.

Arrange the upper layer of potatoes in a method that the rounds overlap quite on each one other;

Pour over the inventory so it submerges nearly all of the potatoes. However, the upper layer remains quite elevated above the inventory (so that it gets crispy).

Add further rosemary, salt, and pepper.

Add little items of butter (1/3" squares) on the potatoes and drizzle with further virgin olive oil (about 2 tablespoons of butter)

Cover with foil and bake for one hour.

Take the foil off, increase the oven temperature to 425F and bake for one other half hour.

In the meantime shred 1/2 cup of Gruyere Cheese and chop the parsley.

Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, till the cheese has melted.

Serve with chopped parsley and enjoy!