Boulangre Potatoes
Savor the rustic elegance of Boulangère Potatoes, a classic French dish that transforms humble ingredients into a masterpiece of comfort food. This recipe layers thinly sliced potatoes with caramelized onions, fragrant garlic, and fresh thyme, all nestled together in a savory chicken or vegetable stock and baked until irresistibly golden and tender. The addition of butter and a touch of olive oil create a luscious depth of flavor, while the bay leaf imparts subtle herbal notes. Perfect as a side dish for roast meats or as a standalone vegetarian option, this easy-to-make gratin is ideal for everything from cozy family dinners to holiday feasts. With simple preparation and just the right balance of heartiness and sophistication, Boulangère Potatoes is a must-try dish for potato lovers and fans of French cuisine alike!
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Recipe Information
Ingredients
- 1000 grams Potatoes
- 2 medium Onions
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 2 sprigs Fresh thyme
- 1 leaf Bay leaf
- 500 milliliters Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 190°C (375°F).
Peel the potatoes and slice them thinly, approximately 2-3 mm thick, using a sharp knife or mandoline. Place them in a bowl of cold water to prevent browning.
Peel and thinly slice the onions.
In a large skillet, heat the olive oil and half of the butter over medium heat. Add the onions and cook for 8-10 minutes until softened and lightly golden, stirring occasionally.
Mince the garlic and add it to the skillet with the onions. Cook for an additional 1-2 minutes until fragrant. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel to remove excess moisture.
Grease a baking dish (approximately 9x13 inches) with a little butter.
Layer the potato slices in the dish, alternating with the cooked onions. Season each layer with a pinch of salt, pepper, and a few thyme leaves.
Tuck the bay leaf and the remaining thyme sprig into the layers for added aroma and flavor.
Carefully pour the warm chicken or vegetable stock over the layered potatoes, ensuring the liquid just covers the top layer.
Dot the remaining butter over the surface of the potatoes.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the dish rest for 5-10 minutes before serving. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 25.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5889 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
