Boulangere Potatoes
Easter Recipes Potatoes French Budget Recipes Side Dishes Oven Recipes
The secret to this side dish lies in the flavorful chicken stock and the floury potatoes. Thus, "baker's potatoes" make the ideal accompaniment for roast lamb on the Easter table.
Ingredients
6 floury potatoes (for mashing or baking)
2 onions
a few sprigs of thyme
2 cups chicken stock (DO NOT substitute with water!)
2 bay leaves
1 garlic clove
1 tablespoon butter
2 tablespoons oil
salt, pepper
Servings: 4-5
How to prepare boulangere potatoes
- Slice the onion into thin rounds. Saute in hot oil until soft. Remove onto paper towels to absorb the grease.
- Slice the potatoes thinly (like for chips).
- Grease the inside of an ovenproof dish with butter.
* my dish measures 23 x 15 cm - Place a layer of potatoes in the dish. Season with salt and pepper to taste (I use more pepper because I like it spicy at the end). Sprinkle with sauteed onion rounds and a few thyme leaves (if the leaves are large, chop them; mine were tiny and I left them whole; don't overdo the thyme as it's very aromatic).
- Continue layering in the pan, following the same steps, until you fill the dish.
- The last layer should be potatoes seasoned only with salt.
- Pour hot chicken stock into one corner of the dish until it reaches BELOW the last layer of potatoes.
* you may not use all the stock, the important thing is that it reaches below the last layer of potatoes, not above or below
* you can also add 50ml dry white wine along with the stock - Around the edges of the dish, insert pieces of bay leaves and slices of garlic.
- Melt the remaining butter. Brush the top layer of potatoes with it. Pour any remaining butter on top.
- Cover the dish with aluminum foil and bake at 180C for 30 minutes.
- Remove the foil and bake for another 30 minutes until the stock has reduced and the potatoes are done.
- Serve warm, with a little parsley sprinkled on top.
Sauteed onions
Layers in the dish
Adding stock and brushing with butter
Boulangere Potatoes
