The tale is that back in the day, not every one had an oven in their house. You can imagine how this could present a problem when one wanted to actually bake something. And that's how Boulangère Potatoes came about. Read on.
On to the tale ... the French homemakers didn't allow their lack of an oven at home keep them from serving a beautiful baked potato dish for Sunday lunch after church. They knew that the oven was still hot at the boulangerie, the bakery, and they dropped off their potatoes to bake while they attended the morning service.
Boulangère Potatoes require a strong potato so I recommend a baking potato. They should be cut thin as should the onions.
How to build Boulangère Potatoes
Butter a baking dish, then layer in the thinly sliced potatoes and onions and sprinkle over some fresh thyme leaves. Make two or three layers, seasoning each with salt and pepper as you go.
Finally, pour over some chicken broth and put some pats of butter on top. Put the baking dish in a low oven covered for about an hour, then take the cover off and let the top crisp up.
How to serve Boulangère Potatoes
This could almost be a meal unto itself, but I believe in balancing the carbs with an ample amount of protein. Therefore, I recommend serving Boulangère Potatoes with a roast chicken, a steak, a roast leg of lamb ... you get the picture? Boulangère Potatoes are fabulous with any roasted or grilled meat.
Recipe
Boulangère Potatoes
Ingredients
- 2½ pounds baking potatoes
- 1 large onion
- 2 Tablespoons butter
- 4-5 thyme sprigs
- salt and pepper to season
- 1½ cups chicken or vegetable stock heated
Instructions
- Preheat the oven to 350°F.
- Wash the potatoes and slice them thinly with a sharp knife, mandoline, or food processor. Cut the onion in half lengthwise, then in thin slices across.
- Butter a baking dish. Make layers of the potatoes and onions. Top each layer with thyme leaves, salt, and pepper. Finish with a layer of potatoes in an overlapping pattern.
- Pour the chicken or vegetable stock over, then cut the butter into small pieces and place them evenly on top of the last potato layer. Cover and bake for 1 hour or until the potatoes are soft all the way through.
- Uncover, raise the heat to 425°F and bake until the potato slices on top are golden brown.
Lexa
These boulangère potatoes were so delicious! I cane across your site yesterday and am in love! Incredible recipes!
Thanks so much.
Tammy Circeo
Thank you, Lexa! I'm glad you enjoyed the recipe and that you'll try more.