If you are cooking for a special occasion and go looking for an escort to your savory dish, it is tempting to choose the classical French, Dauphinoise potatoes. A fantastic dish, is loaded but the fat of butter and cream, and too rich for some. For the health conscious there is an alternative, called Boulanger potatoes, are being made to virtually fat-free, but offer no loss of taste or the sense of occasion. It can also be made to be a vegetarian or. vegan Again, it is in French and follow the recipe for our version;
Boulanger Potatoes - Serves 4
Ingredients:
2lb / 900g potatoes
1lb / 450g onion - peeled and cut into thin slices
4 garlic cloves - peeled and finely chopped
2oz / 50g butter
1ltr stock - preferably chicken, but vegetable is fine
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage - finely chopped
Salt & Pepper
Method:
Peel the potatoes and cold water.
Put 1 / 2 the butter in aPan melted and add the onions, garlic and herbs. Cooking, until the onions are translucent. Set aside. (For a fat-free alternative gently the onions, garlic and herbs poach in a little water until they are soft.)
Slice the potatoes, cut into thin slices, about 3 mm thick.
Suppose you give a shallow ovenproof dish and place a layer of potatoes on the ground. Season. Then add a layer of onions. Layer potato slices over and repeat on the onions. With a layer of potatoes. Pour the stock overThe top to just below the upper layer. Season. Dot the remaining butter over crunchy in the oven and bake at 190 ° C for 1 hours at the top. (Even for a fat-free alternative, let the butter, but it remains to cook.)
We tried the recipe for success, on many occasions with our guests in our Bed & Breakfast in France. For more details and any other original recipe every month visit the Voltaire.com
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