Boulangere Potatoes Recipe

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A nice non-dairy twist on scalloped potatoes.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.62 view details

Directions

  1. Preheat the oven to 350°F. Thinly slice the potatoes and onion with a mandolin or sharp knife. Layer the potato and onion alternately in an 8x4 inch deep dish, sprinkling parsley, salt and black pepper between each layer. Finish with a layer of potato.
  2. In a saucepan, heat the chicken stock and pour it over the top of the potatoes. Dot with butter. Cover the dish with foil and bake on the middle rack of the oven for 30 minutes, then remove the foil and press down on the potatoes to keep them submerged in the stock. Bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown. Remove from the oven and serve piping hot.
  3. FYI: If you're using store bought chicken stock, unless it's low sodium, it can be pretty salty so add salt sparingly between the potato layers.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 6 servings
Calories 206  
Calories from Fat 70 34%
Total Fat 7.94g 10%
Saturated Fat 4.93g 20%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 272mg 11%
Potassium 774mg 22%
Total Carbs 29.98g 8%
Dietary Fiber 2.9g 10%
Sugars 1.9g 1%
Protein 4.9g 8%
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