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Recipes and stuff

Pommes de terre a la boulangere

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Hands up if you know why this dish is called baker's potatoes?

1kg potatoes, peeled and sliced thin
2 onions sliced thin
100g streaky bacon, diced
600ml boiling stock (chicken, beef, veg - whatever)
50g butter
thyme leaves
crumbled bay leaf

Pre-heat your oven to 180C gas 4

Melt the butter in a frying pan and fry the bacon and onions until golden.

Layer the spuds, bacon, onions and herbs in a gratin dish or similar. Pour enough stock over to cover completely.

Cover with foil, shiny side down. Shove it in the oven for half an hour. Remove the foil and give it another 15-25 minutes until the potatoes are tender and brown on top

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Comments

  1. Greenzeph's Avatar
    was it because originally only the baker had an oven large enough to take big items.. bit like here everyone would take their goose to be cooked in the bakers oven.
  2. nidge's Avatar
    Disappointed in you Moth. Do you have something against adverbs? "sliced thin"? FFS

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