Classic Pommes Boulangre French Gratin Potatoes
Indulge in the rustic elegance of Classic Pommes Boulangère, a quintessential French gratin dish that transforms simple ingredients into a heartwarming masterpiece. Thinly sliced Yukon Gold potatoes and caramelized onions are delicately layered and infused with aromatic thyme, garlic, and a hint of bay leaf, then baked to perfection in a savory chicken or vegetable stock. The result? Tender, golden layers with a subtly crisp top and a rich, comforting flavor. This easy-to-make potato side dish pairs beautifully with roasted meats, poultry, or a crisp green salad, making it the perfect addition to any meal. With minimal prep and maximum flavor, this classic French recipe is the ultimate crowd-pleaser your dinner table deserves.
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Recipe Information
Ingredients
- 1000 grams Yukon Gold potatoes
- 2 medium Yellow onions
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 500 milliliters Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Peel and thinly slice the Yukon Gold potatoes (about 2-3 mm thick). Use a mandoline for even slices if available.
Peel and thinly slice the yellow onions. Mince the garlic cloves.
In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and garlic. Sauté for 8-10 minutes until the onions are soft and slightly golden.
Grease a baking dish or gratin dish with a small amount of butter or olive oil.
Layer half of the sliced potatoes evenly in the dish. Sprinkle with a pinch of salt, black pepper, and half of the sautéed onion mixture.
Repeat with the remaining potatoes and onion mixture, creating two layers in total.
Sprinkle the fresh thyme leaves and add the bay leaf to the dish.
Carefully pour the chicken or vegetable stock over the layered potatoes and onions. The liquid should cover the potatoes about ¾ of the way up.
Cover the dish tightly with aluminum foil and place it in the preheated oven.
Bake for 60 minutes, then remove the foil and bake for an additional 30 minutes. The potatoes should be tender, and the top should be golden brown with slightly crispy edges.
Remove the bay leaf before serving. Garnish with freshly chopped parsley, if desired.
Serve hot as a side dish with roasted meats, poultry, or a fresh salad.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 17.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4672 mg | 99% | |
*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.
