<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/ed84eaa5-d251-4a2d-b2ca-fd23e2a9b40a/975848E0-F743-4307-BA3A-01724F09E707/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.stumbleupon.com/submit?url=http://almostbourdain.blogspot.com/2009/09/boulangere-potatoes.html&title=Boulang%C3%A8re%20Potatoes" href="http://www.stumbleupon.com/submit?url=http://almostbourdain.blogspot.com/2009/09/boulangere-potatoes.html&title=Boulang%C3%A8re%20Potatoes" style="font-size: 11px;">www.stumbleupon.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stumbleupon.com/submit?url=http://almostbourdain.blogspot.com/2009/09/boulangere-potatoes.html&title=Boulang%C3%A8re%20Potatoes"><P><BR /><STRONG><IMG border="0" src="http://1.bp.blogspot.com/_9qIas131rFY/SqyxnDVCcqI/AAAAAAAABwk/XZiPb06aK2g/s400/Picture+31600h.jpg" alt="" id="BLOGGER_PHOTO_ID_5380870939267461794" /><SPAN class="blsp-spelling-error" id="SPELLING_ERROR_2">Boulangère</SPAN> Potatoes Recipe</STRONG><BR /><SPAN>(Adapted from The Food of France Cookbook)</SPAN><BR /><DIV>Serves 6</DIV><BR /><DIV><STRONG>Ingredients</STRONG></DIV><BR />1 kg potatoes<BR />1 large onion<BR />2 tbsp finely chopped parsley<BR />500 ml hot chicken or vegetable stocks<BR /><DIV>25 g butter, cubed</DIV><BR /><STRONG>Method</STRONG><BR /></P><OL><li style="margin-left:16px;padding-left: 0px;">Preheat the oven to 180C (350F).</LI><li style="margin-left:16px;padding-left: 0px;">Thinly slice the potatoes and onion with a mandolin or sharp knife. Build up alternate layers of potato and onion in a 20 x 10 cm deep dish, <SPAN class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sprinkling</SPAN> parsley, salt and plenty of black pepper between each layer. Finish with a layer of potato. Pour the stock over the top and dot with butter.</LI><li style="margin-left:16px;padding-left: 0px;">Bake, covered with foil, on the middle shelf of the oven for 30 minutes, then remove the foil and lightly press down on the potatoes to keep them submerged in the stock. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown. Serve piping hot.</LI></OL></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/975848E0-F743-4307-BA3A-01724F09E707/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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