Mary Berry Boulangère Potatoes is a savory delight featuring thinly sliced onions, fresh thyme, and floury Maris Piper or Desirée potatoes. Prepared with precision in 2 tablespoons of olive oil, this dish is ready in 90 minutes, serving 4.
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💛 Why This Boulangère Potatoes Recipe Will Impress Your Guests:
- Simplicity: Effortless preparation with basic ingredients.
- Rich Flavor: Layers of thinly sliced potatoes, onions, and thyme create a delectable combination.
- Versatility: Perfect as a side or main dish, complementing various meals.
- Time-Efficient: Ready in just 90 minutes for a satisfying, flavorful experience.
❓ What Is Mary Berry Boulangère Potatoes Recipe?
Mary Berry’s Boulangère Potatoes are a traditional dish consisting of thinly sliced onions, fresh thyme, and floury potatoes. This hearty side dish is known for its tender texture, rich flavor, and gets its name from the French cooking method “en boulangerie,” meaning “in the baker’s style.”
🥔 Mary Berry Boulangère Potatoes Ingredients
- 2 onions, thinly sliced
- A few sprigs of fresh thyme
- 2 tablespoons of olive oil
- 1.5 kg of floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly
- 425 ml of vegetable stock
- Salt and pepper to taste
🥘 How To Make Mary Berry Boulangère Potatoes
- Set the oven to high heat and brown the onions.
- Warm the oven up to 200°C (180°C fan) or gas mark 6. Over medium-low heat, warm the olive oil in a big pan. After you add the onions and thyme leaves, stir them around a lot and cook for about 15 minutes, until they are soft and lightly browned. Add pepper and salt to taste.
- Use a mandoline or a sharp knife to cut the potatoes into thin slices while the onions are cooking. They should be about 2 mm thick, or as thin as they can be without breaking. They won’t stick together if you rinse them under cold water to get rid of some of the starch.
- Put potatoes on the bottom of a 1.5-liter gratin dish that has been greased. Add some of the onion mix on top of them. Cover it again with more onions and potatoes until all the items are gone. Add a layer of potatoes on top to finish.
- Do not forget to cover the potato and onion layers with the veggie stock. The stock will do more than just add flavor to the food; it will also help the potatoes cook evenly.
- Before putting the dish in the oven, heat it up. Bake it for fifty to sixty minutes, or until the potatoes are soft and the top is red and crispy. A knife can be put into the middle of the dish to see if they are done. They are ready if it fits easily.
💭 Recipe Tips
- Use floury potatoes like Maris Piper for optimal texture.
- Ensure even potato slices to prevent uneven cooking.
- Resist substituting key ingredients to maintain authentic taste.
- Adjust thyme quantity to personal preference but avoid overwhelming flavors.
- Achieve perfect crispiness by maintaining proper oil and stock ratios.
🍗 What To Serve With Boulangère Potatoes?
Pair Boulangère Potatoes with roasted chicken, grilled salmon, or beef tenderloin for a complete meal. Add a side of fresh green beans or a crisp salad for balance. For more side dish ideas check this collection of best sides To Serve With Boulangère Potatoes.
🎚 How To Store Leftovers Boulangère Potatoes?
- In The Fridge. Refrigerate Leftovers Boulangère Potatoes in an airtight container for up to 2 days, preserving freshness and flavor.
- In The Freezer. Not recommended Leftovers Boulangère Potatoes texture may change when frozen and reheated. Best enjoyed fresh.
🥵 How To Reheat Leftovers Boulangère Potatoe?
- In The Oven: Reheat Leftovers Boulangère Potatoe in a preheated oven at 350°F (175°C) for 15-20 minutes, covered with foil.
- In The Microwave: Use short bursts stirring betweenLeftovers Boulangère Potatoes until heated evenly for up 5 minutes.
FAQs
How Do I Choose The Best Potatoes For Boulangère Potatoes?
To choose the best potatoes for Boulangère Potatoes, opt for floury varieties like Maris Piper or Desirée, as they hold their shape well when cooked and provide a fluffy texture.
Is It Possible To Make Boulangère Potatoes Ahead Of Time?
Yes, it’s possible to make Boulangère Potatoes ahead of time. Prepare the dish up to the point of baking, then cover and refrigerate. When ready to serve, simply bake as directed.
How Thin Should The Potato Slices Be For Boulangère Potatoes?
For Boulangère Potatoes, aim to slice the potatoes thinly, approximately 1/8 inch thick. This ensures even cooking and a cohesive texture in the final dish.
How Can I Make Boulangère Potatoes With A Crispy Crust?
To achieve a crispy crust on your Boulangère Potatoes, consider brushing the top layer with a little extra olive oil before baking. Additionally, baking at a slightly higher temperature towards the end of the cooking time can help achieve a crispy finish.
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Mary Berry Boulangère Potatoes Nutrition Facts
Serving Size: 1 cup
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
Mary Berry Boulangère Potatoes
Description
Mary Berry Boulangère Potatoes is a savory delight featuring thinly sliced onions, fresh thyme, and floury Maris Piper or Desirée potatoes. Prepared with precision in 2 tablespoons of olive oil, this dish is ready in 90 minutes, serving 4.
Ingredients
Instructions
- Set the oven to high heat and brown the onions.
- Warm the oven up to 200°C (180°C fan) or gas mark 6. Over medium-low heat, warm the olive oil in a big pan. After you add the onions and thyme leaves, stir them around a lot and cook for about 15 minutes, until they are soft and lightly browned. Add pepper and salt to taste.
- Use a mandoline or a sharp knife to cut the potatoes into thin slices while the onions are cooking. They should be about 2 mm thick, or as thin as they can be without breaking.
- They won’t stick together if you rinse them under cold water to get rid of some of the starch.
- Put potatoes on the bottom of a 1.5-liter gratin dish that has been greased. Add some of the onion mix on top of them. Cover it again with more onions and potatoes until all the items are gone. Add a layer of potatoes on top to finish.
- Do not forget to cover the potato and onion layers with the veggie stock. The stock will do more than just add flavor to the food; it will also help the potatoes cook evenly.
- Before putting the dish in the oven, heat it up. Bake it for fifty to sixty minutes, or until the potatoes are soft and the top is red and crispy. A knife can be put into the middle of the dish to see if they are done. They are ready if it fits easily.
Notes
Use floury potatoes like Maris Piper for optimal texture.
Ensure even potato slices to prevent uneven cooking.
Resist substituting key ingredients to maintain authentic taste.
Adjust thyme quantity to personal preference but avoid overwhelming flavors.
Achieve perfect crispiness by maintaining proper oil and stock ratios.