Onions: You’ll need 2 medium to large sliced onions. It sounds like a lot, but they’ll cook right down!

Let the finished dish stand for 15 to 20 minutes before serving. This will give the potatoes time to absorb a little more of the delicious juice. They’ll also hold together a little better as you serve them.

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You may not need all of the broth, you want to pour it on until it comes to just below the last layer of potatoes. this allows the top to crisp up nicely. What do they taste like? They’re a little like a potato gratin, or dauphinoise potatoes, which I also love. BUT with one main difference. NO CREAM. Onions: Onions are part of the magic of baker's potatoes. Choose yellow onions. They have a strong flavor that mellows out and sweetens as they cook.

It’s a fairly simple dish to prepare, with layers of potato, onion, cheese and cream – and here I’ll step you through the method to ensure you get that deliciously creamy inside and golden cheesy top. SUCH A CLASSY DISH! You can sound all fancy when you tell your guests (or family!) this is a traditional French dish called boulangere potatoes. You’ll need a medium baking dish to cook the Potato Bake in. I use a pyrex casserole dish with a lid. Potatoes: What kind? Starchy potatoes such as Russets, Sebago, King Edwards, Maris Piper and Yukon Golds are great for any kind of potato gratin. However, general all-purpose potatoes work well too, such as Desiree which are waxy, floury and starchy all at the same time. Place a layer of sliced potato evenly on the bottom of the dish, then sprinkle diced bacon or shredded ham and sliced onion over the top of the potato.The ideal baker potato should be high in starch with a skin that doesn't retain moisture. The inside should remain soft and fluffy, while the outside crisps up. Here's a selection of potato varieties that work well for this baker's potatoes recipe: Pre Heat your oven to 180 degrees C and grease a large rectangle baking dish (a large lasagne dish is perfect!). This oven baked baker's potatoes recipe (aka pommes boulangere ) is a must try side dish. Buttery potatoes are layered with onion and seasoned with rosemary. The best thing about this dish is that you can pop it in the oven and forget about it. And it doesn't mind being reheated. Pair it with my lentil meatloaf for the perfect dinner. Baker's Potatoes - Pommes Boulangere What Are Baker's Potatoes? However, I’ve discovered through online comments that, unbeknownst to us professionals, there are people up and down the country who like their mash lumpy. This under-represented section of the population actively chooses to resist fully mashing their spuds, preferring to give them more of a casual crush instead. Once you have sliced your potatoes, brush an oven-safe baking dish (approximately 21 cm / 8.25" diameter) with soft butter and start building the boulangere potatoes.

Mince the garlic if you’re including it and mix into softened butter. Soften the butter by placing it in microwave for 30 seconds form the fridge to soften. After letting rest for a short while, either serve immediately, cool and reheat later, or cool and freeze for another day. Helen’s top tips As Australia Day approaches next week, I’m planning some side dishes to have with our family BBQ at home and I’ll be making this ‘Creamy Potato Bake’ on the day. I use a Mandolin Slicer as I can’t slice potatoes consistently, which can then result in undercooked potato in your bake. If you have one with a safety guard, you can get the kids to help. Mine love helping slice the potatoes. Note that normally boulangere potatoes don’t contain any bacon or parmesan either. Without the bacon and parm you’ll still have a mighty tasty dish of potatoes! My recommendation? Keep them in there, of course. Why you’ll love them

What Are Baker's Potatoes?

Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions. Top Tip: If you love great potato recipes, you might also like my crispy skillet potatoes. What Are The Best Potatoes For Baking? With this title, however, comes great responsibility. So, it’s not without a significant amount of research and experimentation – not to mention months of strenuous, in-depth potato eating – that I’m about to tell you the best way to make mashed potato, to get it perfectly silky and smooth and raise the bar for this most worthy side dish. Melt 25 grams of butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. You can use a mandolin or the slicer attachment on your food processor to cut the potatoes. Or use a sharp knife (and a lot of patience) to cut them by hand.

In rural areas where people did not have their own ovens, the dish was traditionally cooked by bakers. Put half the butter/garlic in your baking dish and use this to grease the baking dish. Set aside the remaining butter.Step 2: While your bacon is cooking, finely slice the potatoes. You can either use a mandolin or food processor for this step, or just slice with a sharp knife. When you layer raw onions between the potatoes, they don't always have enough time to fully cook. Slice the Potatoes My stubborn elderly mom still has the potato baker she bought in the 1950s. Both handles have fallen off and she needs pot holders to use it. After a little discussion, we agreed it was no longer safe for her to use. One thing I noticed is that this one is about 20% lighter than her old model. It will be much easier for her to use. EASY TO PREPARE AHEAD. You can either prepare the different layers ahead, then assemble later. Or you can cook the whole dish ahead and reheat when ready to serve.