good2heat Potato Baker - Red,17 x 3 x 18.5 cm

Product Information

Step 1: The first thing you do is pan fry some delicious bacon pieces for around 10 minutes until crispy. I’ve delved so heavily into potato recipes over the last two years that I have been dubbed the ‘Potato Queen’ online. My videos on social media have had over 200 million views and even Nigella called me the ‘High Priestess of potato’. Waxy potatoes are a no-no, meaning anything like a Charlotte , Ratte, Desiree or Jersey Royal is strictly ruled out. They are more likely to hold their shape, so when you start to break down the cell walls of the potato through boiling and mashing, they give you more of a wallpaper paste than a perfectly fluffy mash.

Step 6: Layer up your potato casserole like a lasagna. Begin with a layer of potatoes, then scatter over a layer of onions, bacon, parmesan, herbs and pepper. Complete 2 more layers, then finish with a final layer of potatoes. OR you can bake the potatoes, then let them cool and pop them into the fridge (or freezer!) until ready to eat them. If you’re going to freeze them, let cool completely, then wrap the whole dish in several layers of plastic wrap and foil before freezing.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. You can pop your Potato Baker in the dishwasher for easy cleaning, and the central handle comes off for convenient storage. Make sure you stream dry your potatoes after boiling by leaving them in the colander, on top of the pan you’ve just boiled them in, with a tea towel on top. This will give a fluffier result when you mash them. Allrounder or floury potatoesare perfect for this Pommes Boulangere dish. The potato & onion bake would slip and slide apart when you serve if you use waxy potatoes.

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 can freeze for up to 3 months. When you want to serve your potatoes, simply defrost completely (if frozen!) and reheat for 30 minutes at 355F/200C. More amazing potato side dishes

Subscribe to my newsletter

Pre Heat your oven to 180 degrees C and grease a large rectangle baking dish (a large lasagne dish is perfect!). Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions. The French have been making this layered potato bake, otherwise known as boulangere potatoes, for hundreds of years. And of course the French know a thing or two about classy and delicious food! Use a Mandoline Slicer –These will give you even, thin slices that will help everything cook through. It will also you loads of time!

The first big choice that will determine the success of your mash is the variety of potato. Only last week, and even with the crown of potato royalty weighing heavy on my head, I mashed red skin potatoes that were just simply too waxy. In the end it turned out I had made – please forgive me – gloopy mashed potato. It happens to the best of us. Step 3: Then you use the same pan you cooked the bacon in to CARAMELISE 2 whole onions in butter. I’ll leave you to imagine the flavour infusion! There is a good chance if you have ever eaten potato bake at a barbecue or at your Grandma’s house – it was this very recipe! It is a very traditional recipe with layers of delicious potato, tasty cheese, cream and onion.You might just be surprised by my fool-proof method too, which involves using an everyday household item to get the best texture. (Hint: it’s not a potato masher.)

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. THEY’RE VERSATILE– fancy enough to serve to guests but simple and easy enough for a family midweek meal.

Top Tip: If you love great potato recipes, you might also like my crispy skillet potatoes. What Are The Best Potatoes For Baking? Because cut potatoes discolour, this dish is hard to prepare ahead of time and then cook when needed. But you can prepare and cook this ahead of time and then reheat when you want to serve. (This also works with leftovers) You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked. I like to choose, Desirée, Nadine or a Yukon gold.