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Creamy potato bake (Pommes de terre a la crème et le bouillon) recipe

Creamy potato bake (Pommes de terre a la crème et le bouillon) recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Thinly sliced potato with onion, cream and pork stock. Very easy to make and best of all can be made ahead and baked when required.

Kent, England, UK

3 people made this

IngredientsServes: 2

  • 1 pork stock cube
  • 2 potatoes, peeled and very thinly sliced
  • 2 shallots or 1/2 onion, thinly sliced
  • salt and pepper
  • 80ml double cream, or as needed
  • 2 small knobs butter
  • 1 sprinkle herbes de Provence or dried mixed herbs

MethodPrep:8min ›Cook:50min ›Ready in:58min

  1. Preheat the oven to 180 C / Gas 4.
  2. Make up the stock according to instructions and reserve about 100ml. Discard the rest or use for something else.
  3. Using individual round gratin dishes, grease the inside well. Layer the potato and onion and season as you go with salt and pepper.
  4. Mix the stock and cream together and pour over the potatoes. Sprinkle with the herbs. Cover and chill until required. Add a small knob butter on top.
  5. Bake in the preheated oven until potatoes are tender and browned slightly on top, about 45 minutes.

Serving suggestion

Serve with my Tipsy pork and Chardonnay carrots.

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Springtime Minestrone

Greek Potatoes with Tzatziki? For sure we’re all in! This recipe is easy to put together, tasty and pretty. The hardest part might be to find a plant-based yogurt that’s worth the try. Luckily, not too long ago, I discovered the cashew yogurt by Forager, and I couldn’t be happier with how versatile the plain version is. It allowed me to indulge in one of my favorite sauce, the Indian raita, and it shines here in this bright and tangy tzatziki, which is somewhat the Greek version of raita. I promise that once you’ll try this potato recipe, you’ll be making it on the regular.

ケークサレの基本(no-butter,バターなしで軽め)Base cake salé, sans beurre, leger)

<粉類>小麦粉150 g + ベーキンパウダー小さじ1.5

<液体材料> 卵2個+牛乳50ml+オリーブオイル大さじ2 +野菜のブイヨン70ml+ マヨネーズ大さじ1.

100g は小さく切って、フライパンで炒めておく。 その他、チーズ、ミニトマト、下ゆでしたブロッコリーや、野菜ミックス、コーン、オリーブなど。(ベーコンを使わない場合は、濃いめのブイヨンやパルメザンチーズ50gほどをすりおろして、入れてください)

2) 液体材料を別のボールでよく混ぜておく。
4)炒めた具材を入れ混ぜ、味を見る。(ベーコンやパルメザンチーズ、塩辛いものが入る場合は、塩はいらない)カップケーキの型に入れる。飾りで チェリートマト、オリーブ、チーズなどをのせて180度20〜25分焼く。

Here is my recipe. Instead of using a lot of butter and oil, I use vegetable broth. Also, If you add tapenade or feta cheese, like I did last time, please reduce the amount of salt. ( The last time, it was a little bit too salty for me..)

Salted cake base and different fillings

150 g of flour
1/2 sachet of baking powder

<liquid preparation>
*2 eggs
* 5 cl of milk
* 2 tablespoons of olive oil
* 7 cl of vegetable broth
* 1 tablespoon of mayonnaise (to add lightness)

100gonion, cut and seared
50 g to 100 g bacon, cut and pan-fried

<optional: depens on the season>
Spring: pre-boiled peas, aspargus, french beans, broccoli, bacons, salmon+ dills,

Summer: pre-sauteed zucchini, aubergine, tomato, chevre,olives cherry tomato,

Automun pre-sauteed mushrooms,

Wiinter: dried figs+ iberico cubed hams, blue cheese, spinach+salmon+ dills, pre-cooked roots-vegetables, potato, carrots etc.

Preheat the oven to 180 ° C (th.6).

1) Pour the flour into a salad bowl and mix with the baking power

2) Make a well in the center then incorporate all the liquid preparation (cf ingredients)

3) Add the bacon and onions, and other ingredients to your choice, to the dough

4) Pour the preparation into small individual molds. And finish by adding the cherry tomatoes (or olive, cheese or other ingredient) and bake for 20 to 25 min.

4) Check the cooking with the tip of a knife: it must come out dry. Serve warm or cold.

Voici ma recette. Au lieu d’utiliser beaucoup de beurre et d’huile, j’utilise un bouillon de légumes. En outre, si vous ajoutez de la tapenade ou du fromage feta, comme je l’ai fait la dernière fois, veuillez réduire la quantité de sel. (La dernière fois, c’était un peu trop salé pour moi ..)

20-24 petits moules individuels.

150 g de farine
1/2 sachet de levure

<preparation liquide>
*2 oeufs
*5 cl de lait
*2 cuillères à soupe d’huile d’olive
*7 cl de bouillon de legume
*1 cuillère à soupe de mayonnaise (pour rajouter de la légèrete)

1 oignon, découpé et poêlé
100 g de lardons, découpés et poêlés
facultatif :
150g de champignons, découpés et poêlés
du fromage, des tomates cerises, du broccoli (decoupe et cuit), olive, etc.

Préchauffez le four à 180°C (th.6).

1) Versez la farine dans un saladier et mélangez avec la levure.

2) Faites un puit au centre puis incorporez tous la preparation liquide (cf ingredients)

3) Ajoutez les lardons et les onions, et autres ingredients au choix, à la pâte

4) Versez la préparation dans des petits moules individuels préalablement beurrés . Et finissez en ajoutant les tomates ceries (ou olive, fromage ou autre ingredient) et enfournez pour 20 à 25 min.

4) Vérifiez la cuisson avec la pointe d’un couteau : elle doit ressortir sèche. Servez tiède ou froid.