Pommes De Terre a La Boulangere
Elevate your comfort food game with *Pommes De Terre à La Boulangère*, a classic French dish that transforms simple ingredients into a show-stopping side. Layers of thinly sliced waxy potatoes, sweet caramelized onions, and aromatic fresh thyme are gently baked in a bath of savory chicken or vegetable stock until tender and golden. This oven-baked recipe captures the essence of rustic French cooking, with deeply satisfying flavors and a crisp, golden crust. Perfect for family dinners or special occasions, this versatile dish pairs beautifully with roasted meats or vegetables. With its straightforward preparation and luxurious results, it's an impressive yet approachable addition to your recipe collection.
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Recipe Information
Ingredients
- 800 grams Potatoes (waxy variety like Yukon Gold)
- 2 medium Onions
- 30 grams Unsalted butter
- 4 sprigs Fresh thyme
- 2 whole Garlic cloves
- 500 milliliters Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly (about 3-4mm thick) using a mandoline or a sharp knife. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean towel.
Peel and thinly slice the onions.
In a large skillet, heat the olive oil and 15 grams of the butter over medium heat. Add the sliced onions and cook until softened and lightly caramelized, about 8-10 minutes.
Take a large ovenproof dish (such as a gratin dish) and grease the bottom and sides with the remaining butter.
Layer about one-third of the potato slices evenly in the dish. Add a layer of half the cooked onions on top, then season lightly with salt and pepper. Repeat another layer of potatoes, followed by the rest of the onions. Finish with a final layer of potatoes.
Gently press down the layers with the back of a spoon or your hands to compact them slightly.
Tuck the fresh thyme sprigs and garlic cloves between the layers.
In a small saucepan, warm the chicken or vegetable stock. Pour it evenly over the potato layers in the dish. The liquid should just reach the top layer of potatoes but not cover it completely.
Dot the top with a few small pieces of butter (optional) for added richness.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with an extra sprig of thyme, if desired. Serve warm.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1001 mg | 21% | |
*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.
