Potatoes Boulangere
Elevate your next meal with Potatoes Boulangère, a classic French side dish that's as comforting as it is elegant. This recipe features thinly sliced Yukon Gold potatoes layered with sweet, caramelized onions and infused with the earthy aroma of fresh thyme and a hint of bay leaf. Baked to perfection in hearty chicken or vegetable stock, the result is a golden-crisp yet tender casserole that's irresistibly savory. Ideal for Sunday roasts, holiday gatherings, or even as a standalone vegetarian delight, this dish pairs simplicity with sophistication. With a prep time of just 20 minutes and an oven-to-table finish that looks as good as it tastes, Potatoes Boulangère is your answer to a show-stopping side dish that's both rustic and refined.
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Recipe Information
Ingredients
- 1000 grams Yukon Gold potatoes
- 2 medium Yellow onions
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 500 milliliters Chicken stock (or vegetable stock for vegetarian)
- 4 sprigs Fresh thyme
- 1 leaf Bay leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
Instructions
Preheat the oven to 180°C (350°F).
Peel the potatoes and slice them thinly (approximately 2-3 mm) using a sharp knife or a mandoline for uniform thickness.
Peel the onions, cut them in half, and slice them thinly.
In a large skillet, melt the butter over medium heat along with the olive oil. Add the sliced onions and sauté for about 5-7 minutes or until softened and slightly golden. Remove from heat.
Grease a medium-sized baking dish (approximately 9x13 inches) with a small amount of butter or oil.
Layer one-third of the sliced potatoes in the bottom of the dish, slightly overlapping the slices. Sprinkle a pinch of salt and pepper over the layer, then add one-third of the sautéed onions.
Repeat the layers twice more, finishing with a final layer of potatoes on top.
Pour the chicken or vegetable stock over the layered potatoes and onions evenly, ensuring the liquid just reaches the top of the potatoes without covering them completely.
Tuck the thyme sprigs and bay leaf into the dish, spreading them evenly across the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a knife.
Remove from the oven, carefully discard the thyme sprigs and bay leaf, and let rest for 5 minutes before serving.
Serve hot as a side dish with roast meats, poultry, or fish, or enjoy it as a standalone vegetarian dish.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 17.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4657 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.
