December 14, 2009

A toasty vegetarian recipe


potatoes bowl

This time of year, when the weather is bleak and you are chilled to the bone, the only food that will do is heat-hot, stick-to-the-rib, soul-satisfying potatoes.

But not just any potatoes. Oh no!

I’ve found us a recipe that will warm you right down to your toes. And I’ve got three bonus recipes in case the first one isn’t enough.

Vegetarian recipe: Potatoes a la Boulangere
This recipe is adapted from Emeril Lagasse’s book Emeril’s Potluck. If this doesn’t warm an almost vegetarian soul, I don’t know what will! (If you need more potato recipes, and who can ever have enough, there are extra recipes at the end.)

10 tablespoons unsalted butter
4 cups thinly sliced onions
2 1/2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
5 pounds red bliss potatoes, peeled and sliced into 1/8-inch rounds
1 tablespoon finely chopped fresh thyme
1 1/2 cups low-sodium vegetable broth

Preheat oven to 400 degrees.

Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until caramelized, about 30 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer onions to a large bowl and let cool.

In the same skillet, melt 2 tablespoons butter over medium-high heat, and cook a quarter of the potatoes until lightly caramelized, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a platter and let cool. Repeat process three more times with remaining butter, potatoes, salt, and pepper.

Arrange a quarter of the cooled potatoes in a slightly overlapping single layer in a 9-by-13-inch baking dish. Top with a third of the onions and sprinkle 1 teaspoon thyme over the dish. Layer another quarter of the potatoes over onions and thyme and top with another third of the onions and 1 teaspoon of thyme. Repeat process and finish with a layer of potatoes.

Pour stock over potatoes and transfer baking dish to oven. Bake for 25 minutes; reduce oven temperature to 350 degrees, and continue baking until potatoes are golden brown, about 30 minutes more. Remove from oven and let cool 10 minutes before serving.

More, more, more
If you want more potato recipes, here are three good ones. Enjoy.

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Comments

One Response to “A toasty vegetarian recipe”

  1. El
    December 16th, 2009 @ 7:19 pm

    I love potatoes and this recipe looks like it will hit the spot on a cold winter’s night. Can’t wait to try it!

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