Boulangere Potatoes
The tale is that back in the day, not every one had an oven in their house which, as you can imagine, could present a problem when one wanted to actually bake something. And that’s how Boulangère Potatoes came about. Read on.
On to the tale … the French homemakers didn’t allow their lack of an oven at home keep them from serving a beautiful baked potato dish for Sunday lunch after church. They knew that the oven was still hot at the boulangerie, the bakery, and they dropped off their potatoes to bake while they attended the morning service.
Boulangère Potatoes require a strong potato so I recommend a baking potato. They should be cut thin as should the onions.
How to build Boulangère Potatoes
Butter a baking dish, then layer in the thinly sliced potatoes and onions and sprinkle over some fresh thyme leaves. Make two or three layers, seasoning each with salt and pepper as you go.
Finally, pour over some chicken broth and put some pats of butter on top. Put the baking dish in a low oven covered for about an hour, then take the cover off and let the top crisp up.
How to serve Boulangère Potatoes
This could almost be a meal unto itself, but I believe in balancing the carbs with an ample amount of protein. Therefore, I recommend serving Boulangère Potatoes with a roast chicken, a steak, a roast leg of lamb … you get the picture? Boulangère Potatoes are fabulous with any roasted or grilled meat.
Boulangere Potatoes
Recipe details
- 6 servings
- Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
Comments
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Sounds delicious. . . can't wait to try them!
I have made this dish several times and it really is good. The last time I fixed them I added cheddar cheese on top when thy were done, but left them in the microwave to melt the cheese. Yes, I make them in the microwave. Super fast and delicious!