Delia Smith’s Boulangère Potatoes embody timeless comfort, delivering a delicious side that will warm your heart and please your palate.
More Delia Smith Recipe
Why You’ll Love This Delia Smith Boulangere Potatoes
Here are a few more reasons why you might love Delia Smith’s Boulangère Potatoes:
- Simplicity: Delia Smith’s recipes are known for their simplicity and straightforward instructions. The boulangère potato recipe is no exception.
- Textural contrast: Boulangère Potatoes have a wonderful textural contrast. The top layer of the potatoes becomes crispy and golden, while the layers underneath are soft and tender.
- Aromatic herbs: Delia Smith’s recipe often includes aromatic herbs like thyme or rosemary, which infuse the potatoes with their delightful fragrances.
What Is Delia Smith Boulangere Potatoes?
Delia Smith’s Boulangère Potatoes are a delightful dish consisting of thinly sliced white potatoes, onions, garlic, and fresh thyme baked in vegetable stock and topped with grated Parmesan, they become golden and tender.
Delia Smith Boulangere Potatoes Ingredients
- 800 g White Potatoes
- 25 g Butter
- 1 Onion peeled and sliced
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Fresh Thyme Leaves
- 300 ml Vegetable Stock
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 50 g Parmesan grated
How To Make Delia Smith Boulangere Potatoes
- Set the oven to 180°and lightly butt er a 20 x 30cm baking dish.
- Peel the potatoes and cut them into thin slices about 4mm thick using a sharp knife or a food processor with a slicer tool.
- Melt the butter in a big pan and cook the onion, garlic, and thyme on a low to medium heat for 8 to 10 minutes, until soft.
- Put a layer of sliced potatoes in the bottom of the baking dish and season them with salt and black pepper. Then add a layer of the onion mixture.
- Repeat the layers until all of the potatoes and onions are used up, making sure to end with a layer of potatoes (my baking dish can hold three layers of each). Pour the veggie stock on top.
- Sprinkle on the Parmesan, and bake in the oven for 1 hour, or until the potatoes are golden and cooked through.
Tips Recipe
- Use a food processor with a slicer attachment for quick and even potato slicing.
- Consider leaving the potato skins on after scrubbing them clean.
- Use an ovenproof dish measuring 20cm by 30cm for even cooking.
- Add a small amount of butter on top of the dish before baking for a crispy finish.
What To Serve With Delia Smith Boulangere Potatoes?
Delia Smith’s Boulangère Potatoes can be served as a side dish alongside various main courses they pair well with roasted meats such as chicken, beef, lamb, or pork. Grilled or roasted vegetables, braised dishes, vegetarian mains, and fish or seafood are also great options to serve alongside Boulangère Potatoes. For more side dish ideas check this collection of best sides To Serve With Boulangère Potatoes.
How To Store Delia Smith Boulangere Potatoes?
- In the fridge: Store the cooled Boulangère Potatoes in an airtight container in the refrigerator for 3-4 days.
- In the freezer: Place the cooled Boulangère Potatoes in a freezer-safe container store for up to 3 months.
How To Reheat Delia Smith Boulangere Potatoes?
- In the oven: Place the delia smith boulangere potatoes in an oven-safe dish, cover with foil, and reheat at 350°F for 20-25 minutes.
- In the microwave: Transfer the delia smith boulangere potatoes to a microwave-safe dish and reheat on high in 30-second intervals, stirring in between, until heated evenly.
- In the air fryer: Preheat the air fryer to 350°F, place delia smith boulangere potatoes in the air fryer basket, and heat for about 5-7 minutes.
FAQ’S
What Is The Difference Bettween Boulangere Potatos And Dauphinoise Potatoes?
The difference between Boulangère Potatoes and Dauphinoise Potatoes lies in their preparation and ingredients.the first with Thinly sliced potatoes, onions, herbs, and stock. Savory and lighter.the second with Thinly sliced potatoes, cream, garlic, and cheese. Rich and creamy.
What Type Of Potatoes Is Best For Boulangere Potatos?
The best type of potatoes for Boulangère Potatoes are starchy varieties like Russet or Maris Piper, as they hold their shape well and absorb flavors.
Can I make Boulangeries Potatoes In A slow Cooker
Yes, Boulangère Potatoes can be made in a slow cooker by layering the ingredients and cooking on low heat for several hours. However, the top layer may not become as crispy as when baked in the oven.
How Can I Make With Crispy Flavors?
To add crispy flavors to Boulangère Potatoes, arrange the top layer evenly, brush with melted butter or oil before baking, and increase the baking temperature towards the end of cooking for browning.
More Ina Garten Recipes:
Delia Smith Boulangere Potatoes Nutrition Fact
- Calories: 258 g
- Fat:6g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 9mg
- Sodium: 805 mg
- Potassium: 917 mg
- Carbohydrates: 42g
- Fiber: 5g
- Sugar: 3g
- Protein: 10g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Boulangere Potatoes
Description
Delia Smith’s Boulangère Potatoes embody timeless comfort, delivering a delicious side that will warm your heart and please your palate.
Ingredients
Instructions
- Set the oven to 180°and lightly butt er a 20 x 30cm baking dish.
- Peel the potatoes and cut them into thin slices about 4mm thick using a sharp knife or a food processor with a slicer tool.
- Melt the butter in a big pan and cook the onion, garlic, and thyme on a low to medium heat for 8 to 10 minutes, until soft.
- Put a layer of sliced potatoes in the bottom of the baking dish and season them with salt and black pepper. Then add a layer of the onion mixture.
- Repeat the layers until all of the potatoes and onions are used up, making sure to end with a layer of potatoes (my baking dish can hold three layers of each). Pour the veggie stock on top.
- Sprinkle on the Parmesan, and bake in the oven for 1 hour, or until the potatoes are golden and cooked through.
Notes
- Use a food processor with a slicer attachment for quick and even potato slicing.
- Consider leaving the potato skins on after scrubbing them clean.
- Use an ovenproof dish measuring 20cm by 30cm for even cooking.
- Add a small amount of butter on top of the dish before baking for a crispy finish.