Wayne Gisslen

Boulangère Potatoes

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Preparation info
  • Portions:

    12

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Sauté the onions in butter or fat until they are translucent and just beginning to brown.
  2. Add the potatoes and toss until coated with fat.
  3. Place in a baking pan or in a roasting pan under a partially cooked roast. Pour in the hot stock. Season.
  4. Bake 1–1½ hours

Per serving: Calories, 160; Protein, 3 g; Fat, 5 g (27% cal.); Cholesterol, 15 mg; Carbohydrates, 28 g; Fiber, 3 g; Sodium, 55 mg.