Boulangere
Its a mix of tasty potatoes with a tint of flavor of chicken and herbs. I bet its finger licking good.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 50 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 large potatoes baking
- 1 brown onion finely sliced on madolin
- 1 sprig thyme leaves picked
- 1/2 fresh rosemary leaves picked
- 40 grams buter soft
- 100 ml chicken stock hot
- Carbohydrate 18.2286475629984 g
- Cholesterol 6.0865240896 mg
- Fat 2.5990868172517 g
- Fiber 2.32397656421625 g
- Protein 6.50297376422177 g
- Saturated Fat 0.712601436943905 g
- Serving Size 1 1 Serving (316g)
- Sodium 294.816156980877 mg
- Sugar 15.9046709987822 g
- Trans Fat 0.220678810727265 g
- Calories 120 calories
Preheat oven to 240°C. Grease a 10 cm round 1 cup-capacity cast iron baking dish with half the butter. Slice potato thinly with a mandolin Layer potatoes, onion, salt, pepper, thyme, rosemary and butter evenly through each layer. Overfill by 2-3cm and press layers down firmly as you go. Finish with a knob of butter on top. Fill to ¾ full with stock. Bake in oven for ½ an hour with lid on, then another 40 minutes with lid off until golden.
