Advertisement
Pommes Boulangère
- For
4
- Difficulty
Easy
Published 2008
This is the famous traditional potato dish that accompanies le rosbif. In fact it would usually cook with the beef sitting on top, benefiting from any cooking juices going. It’s equally good with roast lamb, or confit de canard, or on its own with a few lardons scattered through the layers of potato and onions.
Ingredients
75 g - olive oil
400 g
Method
Divide the butter between two separate pans. Add a little oil to each and fry the onions in one and the potatoes in the other until pale golden around the edges.
Arrange them in layers in a gratin dish, seasoning with salt and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe