| Potatoes Boulangere
French
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| This is such a simple potato dish, a perfect accompaniment to sauced or very flavorful main dishes. Beef stock is traditionally used, but you can use chicken or vegetable stock to better suit your own menu. |
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| Ingredients |
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1/3 cup beef broth
3 tablespoons unsalted butter
1 1/2 pounds russet potatoes, sliced into 1/4-inch slices
1 1/2 cups thinly sliced onion
Salt and freshly ground pepper, to taste
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Steps
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| 1 | Preheat oven to 375°. |
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2 | Heat broth and butter together, just until butter melts. |
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3 | In an 8x10 buttered baking dish, spread 1/3 of the potatoes. Season with salt and pepper. Top with half the onions. Repeat, finishing with a layer of potatoes. |
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4 | Pour broth/butter mixture over. |
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5 | Cover dish with foil and bake for 45 minutes, until potatoes are tender. |
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| Yield
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original recipe:
6 servings
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