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Posted 20 hours ago

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

£9.9£99Clearance
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Once you have sliced your potatoes, get the dish preparations finished and into the oven. Peeled potatoes will discolor easily.

Potatoes– Floury / starchy potatoes are the best choice to give you that lovely soft and fluffy texture once baked. Great options are desiree or sebago (aka brushed potatoes in Australia) or Yukon Gold (America). Though when we make this at home, we’ll use any potatoes we have on hand and still get a yummy result.Try to avoid waxy potatoes if you can, as you’ll be waiting forever for them to soften in the oven. Sub with half sweet potato or all sweet potato. Before layering up your casserole, roughly divide the potatoes and cheese into 4, and the bacon bits and onions into 3. This way you don’t have to worry about running out of the yummy bacon and onions by the second layer!NO HARD-TO-FIND-INGREDIENTS. Make them with potatoes, bacon, parmesan cheese and a few other pantry ingredients in a few easy steps. While Nana Ling’s dish sounds lovely, the modern version is a little more luxurious , being made with cream.

Centuries ago, in rural France it was not common to own an oven, so women would take their potatoes to the baker to bake in the communal oven. Baker's potatoes, known as pommes boulangere in France, is a creamy, buttery potato casserole that makes a fine alternative to scalloped potatoes. The name pommes boulangere simply means "potatoes from the baker" in French.

What's inside the box?

This Pommes Boulangere recipe is straightforward to make with step-by-step pictures and instructions.

But to get it right, keep my top tips in mind (and, ideally, read through this entire post before you get to the recipe card): Herbs– Layer a small handful of fresh dill, chives or thyme through the potato slices or over the top before baking. Make it Spicy– Stir a little cayenne, tabasco or shichimi togarashi through the cream for a subtle spicy zing.

More Sides

These dauphinoise potatoes are pretty much the creamy version of the recipe in this post! For times when only creamy potatoes will do… Most people in the UK will have a potato masher – that decades-old utensil that you can never find in the drawer. However, here’s where things get juicy: I don't think that masher is doing your potatoes justice.

You can pop your Potato Baker in the dishwasher for easy cleaning, and the central handle comes off for convenient storage.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.

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