Potatoes Boulangère


Potatoes Boulangère is a simple potato dish and a perfect accompaniment to sauced dishes. Beef stock is traditionally used, but you can use chicken or vegetable stock to better suit your menu. The seductive recipe is conducive to many variations - add fresh herbs, layer with sautéed greens, or top with grated cheese for the last 15 minutes of cooking. The term 'Baker’s Potatoes' comes from a time when the town baker, who made the day's bread, kept his oven hot to cook off pots of food that villagers would bring for lunch.
1 cup beef broth
3 tablespoons unsalted butter
3 pounds russet potatoes, sliced into quarter-inch slices
1 1/2 cups thinly sliced onion
salt and freshly ground pepper, to taste

1 tablespoon chopped fresh herbs, such as summer savory, rosemary, or thyme
1 Preheat oven to 375°F.

2 Heat broth and butter together, just until butter melts.

3 In an 8x10 buttered baking dish, spread 1/3 of the potatoes. Season with salt and pepper. Top with half the onions. Add half the chopped herb if using. Repeat, finishing with a layer of potatoes.

4 Pour broth-butter mixture over.

5 Cover dish with foil and bake for 45 minutes, until potatoes are tender. Uncover and cook for 15 minutes longer, until broth has evaporated and potatoes begin to brown on top.

servings  use metric
original recipe yield: 8 Servings

If you use our recipes - please give foodie kitchen credit and link to