Sunday, May 04, 2008

Rishad's Potato Boulangére

My brother Rishad is a great cook. He enjoys grilling and baking a lot and gave me this potato boulangére recipe to add to a Sunday lunch menu a few months ago. It was such a hit that we were eating way too much Boulangére for months after. I just read that Boulangére, is the French word for baker, and this potato recipe is so-called because it once used to be cooked in the baker’s oven after bread making had finished for the day.

6 medium potatoes
4 medium onions
Fresh rosemary
Salt
Pepper
Butter
150 ml Milk
300 ml Stock

Pre heat your oven to 180 degrees.
Slice potatoes round and the onions thin. Bruise the rosemary leaves slightly.
Line an oven proof dish with a little butter and put a layer potatoes. Then a layer of onions and fresh rosemary leaves.
Keep repeating till the final layer is of potatoes. Keep sprinkling salt and pepper with each layer of potatoes.
Mix the stock with the milk. I make the stock with Maggi cubes but freshly made stock is always best. Pour over the dish.
Put small flecks of butter over the last layer of potato.

Bake for one and a half hours in the oven.


10 comments:

Anonymous said...

Doesn't traditional Boulangere have garlic in it? Perhaps Rishad does not like garlic? You have a wonderful blog, which I love reading. Best....

Ria Patel said...

Hi and thanks for visiting my blog.Rishad loves garlic and uses a lot of it in his cooking but there's no garlic in his potato boulangere!

Arundathi said...

that sounds delicious! i would add garlic too - but what a lovely boulangere!

Girija Khaund said...

Nice .... It's simpler than what I thougt it would be...
We have'nt eaten this for a while...I would try making it this week..with fresh stock as suggested by you.

Nandita said...

Sounds delicious! I haven't heard of this before, so what does one eat this with? My first time to your blog thanks to Taste of India :)

Ria Patel said...

Hi Nandita: I served this at lunch with a brown stew, herb rice and grilled vegetables. It would be great with any western/continental menu. Quite often it's arrived at the table with even Indian food and hasn't been too disappointing either! Try it, you'll love it.

ranji said...

i love potatoes...and this dish is very new to me..sounds delicious..will definitely give it a try..

Nandita said...

Thanks for clarifying, i surely mean to try it, will keep you posted...do post the recipe for brown stew sometime, is that vegetarian?

Ria Patel said...

Hi Nandita, I will post a vegetarian brown stew recipe for you.

Anonymous said...

Aloo posto in Bengal is a little sweet...add a pinch of sugar. Also try added saunf (fenenl?) to the oil before cooking the potatoes. No red chillies in my Mom's recipe...only green.
Sukudu