Potatoes Boulangere With With Leek And Onions – a delicious recipe with butter, leek, onion, potatoes, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pre-heat oven to 350u00b0F.
2
Grease a rectangle roasting tin or a wide shallow dish with 1/4 of the butter.
3
Wash and slice thinly into rounds (don't peel the skins - they're good for you)
4
Finely slice the onion and leek. Fry in another 1/4 of the butter in a hot frying pan until lightly coloured.
5
Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato.
6
Pour over the broth, then dot with remaining butter.
7
Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
8
Serve.
633
kcal
Calories
20
g
Fat
41
g
Carbs
70
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 ounces butter, 1 leek, 1 large onion, 2 lbs potatoes, and more.
Yes, Potatoes Boulangere With With Leek And Onions falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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