potatoes a la boulangere
- Categories
- Campanile
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Potatoes. |
| 1 large | Onion. |
| ½ litre | White wine. |
| 3 tablespoons | Groundnut oil. |
| 3 | Knobs of butter. |
| Salt; pepper. |
1 Preheat the oven (gas mark 7 / 425F / 220C). Meanwhile, peel and wash the potatoes, then slice them in rings. Peel the onion and slice it, also in rings.
2 Heat the oil in a frying pan, and fry the onion rings until golden.
Season.
3 Put a layer of potatoes in a greased ovenproof dish, followed by a layer of onions and another of potatoes. Add the knobs of butter. Season, pour in the wine. Bake for 1 hour.
The word "boulanger" ("baker") comes from "boulenc" in the Picardy dialect, meaning "maker of balls of bread".
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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