Pomme boulangère
Directions
- 1Prepare the Lyonnaise onions by cooking them gently with salt and butter.
- 2Prepare the Lyonnaise onions by cooking them gently with salt and butter.
- 3Prepare the Lyonnaise onions by cooking them gently with salt and butter.
- 4Thinly slice the Charlotte potatoes and remove tops and tails.
- 5Thinly slice the Charlotte potatoes and remove tops and tails.
- 6Thinly slice the Charlotte potatoes and remove tops and tails.
- 7Layer the potato slices on top of the Lyonnaise onions in a copper pan.
- 8Layer the potato slices on top of the Lyonnaise onions in a copper pan.
- 9Layer the potato slices on top of the Lyonnaise onions in a copper pan.
- 10Season with salt and add the chicken stock.
- 11Season with salt and add the chicken stock.
- 12Season with salt and add the chicken stock.
- 13Add two bay leaves.
- 14Add two bay leaves.
- 15Add two bay leaves.
- 16Top with cubed salted French butter.
- 17Top with cubed salted French butter.
- 18Top with cubed salted French butter.
- 19Bake at 180°C for one hour.
- 20Bake at 180°C for one hour.
- 21Bake at 180°C for one hour.
- 22Let it rest, rewarm and serve.
- 23Let it rest, rewarm and serve.
- 24Let it rest, rewarm and serve.
Ingredients
- 8 Charlotte potatoes
- 8 Charlotte potatoes
- 8 Charlotte potatoes
- 1 Lyonnaise onion
- 1 Lyonnaise onion
- 1 Lyonnaise onion
- 100 g butter
- 100 g butter
- 100 g butter
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 cup chicken stock
- 1 cup chicken stock
- 1 cup chicken stock
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
Equipment
knifecutting boardovencopper pan