What are potatoes boulangere?
Recipe for boulangere potatoes emerged from the French tradition when at the end of the day the casserole could be placed in a bakery cooling oven to place a casserole of potatoes overnight. Food includes baking on the slices of potatoes that were layered in a pan with onion and then bathed in stock. After an hour or more cooking, the top layer of the potato was snowed and became sharp, while the lower layers absorbed the stock and were thick and damp. Boulangere potatoes are often served as an accompaniment of baked meat and can create a dramatic presentation when the slices of potatoes are arranged in complex samples inside the baking pan. This is most often achieved by means of mechanical cutting equipment such as mandolin or kitchen robot. The type of potatoes used is not important for the end result if the potato taste is acceptable for the chef.
After cutting potatoes on thin slices with onionsLE cuts to the same thin slices, although it is not important to maintain the onions intact. Many potato recipes require the onion to be roasted in olive oil and butter until they have changed but not fully caramelized. The same recipes sometimes fry potatoes in the pan until it brown slightly. This next step can allow potatoes to maintain a texture while cooking in the oven, and can also shorten the overall cooking time. The onions are cooked in advance, because when they are layered among potatoes, they do not always have enough time for full cooking.
In the bakery bowl safe in the oven is placed on the bottom of the bowl with a layer of potatoes. Followed by a layer of onions; herbs like parsley, thyme or rosemary; And then again potatoes. The sequence is repeated until all potatoes and onions are used, the upper layer is made of potatoes. Chicken, veal or vegetable stock is heated to a pan with salt, pepper and garlic and then tightened into cooking until the top of the potatoes sat into the liquid,But it does not fully cover them. Boulangere potatoes are then placed in a hot oven and roasted, covered, after an hour after which the cover is removed and the food continues to care until the bark is formed to the top.
When the potatoes boulangere have finished cooking, the stock will be absorbed by potatoes and the upper layer will be fresh. Crouping is sometimes supported when baking by adding butter. Food is often served with baked meat, such as lamb, veal or beef.