{"id":1169,"date":"2018-02-03T17:23:30","date_gmt":"2018-02-04T01:23:30","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1169"},"modified":"2024-07-24T21:42:07","modified_gmt":"2024-07-24T21:42:07","slug":"pommes-boulangere-x2","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/02\/03\/pommes-boulangere-x2\/","title":{"rendered":"Pommes Boulang\u00e8re"},"content":{"rendered":"<h5 style=\"text-align: center;\">Serves 4 to 6<\/h5>\n<h6 style=\"text-align: center;\">Adapted from many<\/h6>\n<p>The name translates to Potatoes from the Bakery. Many recipes call for par-boiling the potatoes or not having any liquid. This is nuts for this dish. Traditionally, either a beef roast or a chicken was roasted directly on top of the potatoes so it all fit in one pan. It was dropped off at the baker when the family went to church and picked up on the way home.<\/p>\n<p>I make this in a cast-iron skillet.<\/p>\n<ul>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">medium Potatoes<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium Onions<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup white wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cups stock<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp fresh thyme<\/span><\/li>\n<li><span class=\"quantity\">3-4<\/span><span class=\"ingredient-name\">TBS butter, optional<\/span><\/li>\n<li><span class=\"id-ingredient-name\">chopped parsley<\/span><\/li>\n<\/ul>\n<p>Peal and half the <strong>onions.<\/strong> Slice to 1\/4 inch thick. Layer on bottom of pan. I use a 12-inch cast-iron skillet. Season lightly with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Peel and slice <strong>potatoes<\/strong> to 1\/8 to 1\/4 inch thick. <strong>Potatoes<\/strong> may be kept in water before they are sliced, but not after. It is OK if they turn color a little.<\/p>\n<p>Layer the <strong>potatoes<\/strong> on top of the <strong>onions<\/strong> and if they make more than 1 layer, season the first layer lightly with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Pour 1\/2 cup of <strong>white wine<\/strong> over the <strong>potatoes.<\/strong><\/p>\n<p>Heat the <strong>stock<\/strong> to near boiling and pour over <strong>potatoes.<\/strong><\/p>\n<p>Season <strong>potatoes<\/strong> lightly with <strong>salt<\/strong> and <strong>pepper<\/strong> and sprinkle <strong>thyme leaves<\/strong> over. Add 2 to 4 TBS of <strong>butter<\/strong> if desired.<\/p>\n<p>The dish can be baked like this, or you can put a <strong>chicken<\/strong> or <strong>roast<\/strong> on top and roast the entire dish.<\/p>\n<p>Bake at 375\u00b0F for 1 hour. Adjust time and temperature to match your <strong>chicken<\/strong> or <strong>beef<\/strong> as necessary.<\/p>\n<p><strong>Potatoes<\/strong> should be browned and easily pierced.\u00a0 Garnish with chopped <strong>parsley.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4 to 6 Adapted from many The name translates to Potatoes from the Bakery. Many recipes call for par-boiling the potatoes or not having any liquid. This is nuts for this dish. Traditionally, either a beef roast or a chicken was roasted directly on top of the potatoes so it all fit in one pan. It was dropped off at the baker when the family went to church and picked up on the way home. I make this in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/02\/03\/pommes-boulangere-x2\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[190],"class_list":["post-1169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/PommesBoulangere.jpg?fit=266%2C200&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1169"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1169\/revisions"}],"predecessor-version":[{"id":54100,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1169\/revisions\/54100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2507"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}