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Tuesday, 22 January 2013

Boulangère Potatoes



·        Slice potato thinly on a mandolin or by hand (1/16 inch thick).
·        Arrange in an oven proof casserole with alternating layers of shredded onion. Season between layers.
·        Save some good shaped rounds of potato for the top.
·        Three quarters cover with white stock. Don’t allow stock to come over top layer or it will prevent browning.
·        Brush with melted butter and place in the oven.
·        When top is browned place a lid on to stop the top over colouring.
·        When cooked remove from oven and clean around dish using a clean cloth dipped in cold water.

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