About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, June 15, 2010
Boulangere Potatoes

Really, the things potatoes have to suffer. We just love adding fat to them, don't we?

Butter, cream, oil, a Noah's ark worth of animal fats. Did I mention butter?

You know, the thing is, potatoes adore fat and the payoff is wonderful flavour, never mind the expanding waistline. Does a person exist who can resist the luscious creaminess of dauphinoise potatoes or the crispy crunch of a roast spud cooked in goose fat?

But there is another way with them that is reasonably low in fat and has tons of flavour, boulangere potatoes, simply, potatoes cooked in stock.

Boulangere, a French word, refers to dishes cooked in the leftover heat of the baker's oven after the bread was done and is a relic of a long bygone age when fuel was an especially expensive commodity.

The classic way is to layer potatoes and onions in a gratin dish and cook them with some chicken stock, but there is room for variation, this is one treatment that has been well received.

Boulangere Potatoes
(serves 6)

10g dried porcini
500ml chicken or vegetable stock
6 to 8 potatoes, depending on size
provolone cheese
fresh thyme leaves, removed from stalk
salt and fresh ground pepper

Soak the dried porcini in hot chicken or vegetable stock for 30 minutes. Strain and save the porcini for another dish.

Peel the potatoes and slice thinly on a mandolin or with a knife. Place a layer of potatoes in a gratin dish, sprinkle with some finely grated provolone and a few thyme leaves, season with salt and fresh ground pepper then repeat the layers until all the potato is used up. Pour over the chicken or vegetable stock flavoured with porcini until just under the top layer.

Bake in a 200c oven for about one hour, or until the potato is cooked and well browned. Leave to rest for 5 minutes, then serve.
  posted at 9:34 pm

At 11:50 pm, Anonymous Lydia (The Perfect Pantry) said...

Absolutely beautiful! Reminds me also of French potato salad, which is dressed in vinaigrette but no mayonnaise.

At 11:56 pm, Blogger MyKitchenInHalfCups said...

Potatoes ... did he say potatoes ... I'm getting me a stock chicken today. Why haven't I thought of this before when I made my chicken stock. Lovely Neil.

At 4:44 am, Blogger Katie Zeller said...

I do something similar with onions and gruyere... but the porcini broth - that's inspired!

At 6:36 am, Blogger Barbara said...

I love potatoes. The porcini broth is a nice touch.

At 8:35 am, Blogger Thermomixer said...

Love it - that is one thing I still use the magimix to do - slice potato for this dish.

Love the way it tatses creamy with just stock.

Thought that there were going to be truffles in there.

You could do this at Sunnybrae after cooking the bread.

At 7:51 pm, Anonymous alisia said...

wowww, i love potatoes boulangere, this has to be my all time favourite comfort food. I ate this one time with sausages and it was amazing!

At 8:11 pm, Blogger Reemski said...

Gotta try this. Looks sensational.

At 11:20 am, Anonymous Sarah @ For the Love of Food said...

Wow I thought that was a potato pizza on first look - I've been dreaming about thinly sliced potato pizza with a sprinkle of rosemary and salt (another great use for potato!). I have a Polish friend who always does potato like this and I've tried it a few times myself - very tasty and without all the cream and butter it does seem almost 'diet' like :) This one looks quite perfect.


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