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Pommes Boulangère
Preparation info
- For
4
- Difficulty
Easy
Appears in
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
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