Potatoes “Bulanger” in the Oven
by Editorial Staff
Another delicious French-style potato. The dish got its name from the word “bakery” – in French “boulangerie”. The French are said to have given the potatoes to the nearest bakery to cook slowly in the oven. We’re going to cook potatoes in the oven.
Ingredients
- Potatoes – 1 kg
- Large onions – 2 pcs. (200 g)
- Broth (any) – 200 ml
- Milk – 200 ml
- Melted butter – 40 g
- Butter for greasing the mold – 20 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel and cut the potatoes into thin slices (2 mm), most conveniently using a slicer.
- Cut the onions into thin slices too.
- Season the potatoes with salt and pepper.
- Grease the mold (preferably ceramic) with oil.
- Put a layer of potatoes, put the onion on top. Repeat the layers.
- Layout the last (top) layer of potatoes with a nice “tile”. Mix hot salted broth (any) and hot milk. Pour over potatoes. (You can pour one broth.) The liquid should not completely cover the potatoes, but only reach the top layer.
Pour the potatoes on top with half of the melted (melted) butter. - Cover the baking sheet with foil. Put a baking sheet with potatoes in the oven and bake for 40 minutes at 200 degrees.
Then remove the foil, reduce the heat in the oven to 180 degrees and bake for another 40 minutes. - During this time, the top layer of the potatoes will brown, the liquid is completely absorbed, and the potatoes will become deliciously tasty. Pour the remaining melted butter over the finished potatoes.
Enjoy your meal!
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