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  • Pommes De Terre a la Boulangere: Potatoes a la Bakery

Pommes De Terre a la Boulangere: Potatoes a la Bakery

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: The Slow Show

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5

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Total Reviews: 23

Showing 11-20 of 23

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  • on January 07, 2012

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    This is an amazingly simple dish to make and will impress everyone who trys it. It has a wonderful depth of flavor from just a few ingredients. I followed the directions without any changes and it turned out beautifully.

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  • on December 21, 2011

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    This has a wonderful taste. Followed the recipe exactly and there was a lot of stock left when done. Could not have cooked it longer because we would have had mashed potatoes. Will make it again but only use 1/2 the stock.

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  • on December 16, 2011

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    Loved it!!!! Did not realize lengthy cooking time untill it was in the oven. Transphered to muffin tin and cut the time down and yes it was ready for the dinner party. ALWAYS READ THE RECEIPE IN FULL BEFORE YOU START.

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  • on November 16, 2011

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    Excellent, this will become one of my "go to" recipes for certain,and would serve again.
    I omitted the 3 tbsp of butter, and just lightly buttered the baking dish.It takes a longer time to cook, so I raised oven to 350.After 2 hrs I removed the foil to let brown for the last hour.It stayed warm for 1 hr out of the oven so a good recipe for cooking ahead of time.
    Also I added more thyme to the onions and potatoes for more flavor.

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  • on October 13, 2011

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    Great recipe, used it for dinner as a side dish as written. Also added bacon crumbles to it and used it for a tailgate breakfast party, everyone loved it and could not believe how EASY it is. Love Laura Calder and French Cooking at Home!

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  • on October 05, 2011

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    I skip the butter, use try-color potatoes, substitute stock for the broth and mix the thyme into the onions. I also double the recipe (its that good. I've also found it takes longer than 3 hours to cook in my oven. You have to be patient, but its so worth it.

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  • on September 18, 2011

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    Mine didn't turn out as well as I hoped, but I have some questions. I don't know what kind of potatoes Laura used, but I used red potatoes. I wondered if russets might absorb more of the stock. Anyone got an idea? The other thing is Laura didn't cover the potatoes in the show although she did mention it as an option, but the recipe says to. Would I be better off not covering? I did wonder if a higher temp might work better. I think my rating is too low because of my mistakes .

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  • on August 22, 2011

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    This was delicious! My entire family, young to old loved this. It will become a regular for us. When Laura says beef stock until you see it, only add to that level. I put too much in, it was still wonderful but the potatoes did not absorb all the stock. Of course, I did not measure either! I will try it with chicken stock when I make a chicken dish.

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  • on July 19, 2011

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    Can't wait to try this...love the idea of stock instead of cream.

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  • on May 17, 2011

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    My family loved this recipe. The potatoes were very soft and creamy and using dried herbs worked very well.

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