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Boulangère Potatoes | Golden Brown & Savoury from the Oven
(0)
75 min
Under an hour
Knuspr-Küche
Ein altbewährter Ofenhit, der nach Heimat und Gemütlichkeit schmeckt: Dünn gehobelte Kartoffeln, sanft geschmorte Zwiebeln und feiner Thymian schmoren in herzhafter Gemüsebrühe im Ofen. Oben knusprig und goldbraun, innen wunderbar saftig und zart – ganz ohne schwere Sahne. Ein herrlicher Klassiker für die ganze Familie!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease a baking dish with a little butter.
Peel the onions and cut them into thin half-rings. Peel and finely chop the garlic. Melt 15 g of butter in a pan and sweat the onions over medium heat for about 8 minutes until translucent. Add the garlic and stripped thyme leaves, sauté briefly, then remove from the heat.
Thoroughly peel and wash the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline. In a bowl, toss the potato slices with salt, freshly ground pepper, and a pinch of nutmeg.
Chef's tip
For an extra crispy crust, you can switch on the oven grill during the last 5 minutes of baking.
The bake tastes fantastic as a standalone vegetarian main course served with a leafy green salad, or as an elegant side dish with roast meat.
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Knuspr-Küche
