Baker's Potato

A serving of baker's potatoes

Baker potatoes , potatoes Bäckerart or à la boulangère are a traditional stew of the Alemannic -speaking countries. It consists mainly of potatoes and onions and is cooked in the oven .

The name goes back to the tradition of using the residual heat in the bakery oven after baking bread for further preparations.

To prepare peeled potatoes cut into thick slices or cubes in an ovenproof dish with in butter angeschwitzten onion slices and butter or lard mixed with salt and pepper seasoned and baked in the oven. It is common to add meat broth or jus , but the amount must be such that the liquid has evaporated when the potatoes are cooked. Sometimes wine is also added.

See also

• Baked potato
• Baeckeoffe (= "baker's oven": typical Alsatian stew made from meat, potatoes and leek)

Individual evidence

1. ↑ ^{a b c} Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 82, 85 .